Ingredients
4cupsday old bread,torn into ¾-inch pieces
2tbspolive oil
2large Romaine hearts,or 1 head Romaine lettuce, chopped
¼cupParmesan,finely shredded
¾cupmayonnaise
1½tbspfresh lemon juice
1tspDijon mustard
1tspWorcestershire
4anchovies,packed in oil, drained, minced then mashed
¼cupParmesan,finely grated
2clovesgarlic,2 tsp, minced
salt and freshly ground black pepper
Preparation
Preheat oven to 375 degrees F. Place bread pieces close together on a rimmed 18×13-inch then drizzle slowly and evenly with olive oil, then toss to coat.
Spread bread across the baking sheet. Bake in the preheated oven for about 15 to 20 minutes until golden brown and crisp, tossing once halfway through.
Meanwhile, in a mixing bowl whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire, anchovies, garlic, Parmesan, then season with salt and pepper to taste.
Place lettuce in a large bowl, pour in the dressing then toss to evenly coat with dressing, then toss in croutons and remaining parmesan.
Serve salad immediately.
