I made this for my niece and nephew's birthday dinner. It got rave reviews from the adults and kids alike. I used the anchovies I had purchased on a recent trip to Tenuta's Italian market in Kenosha, WI.
Yield: 6 servings
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
3 ounces French bread, cut into 1/2-inch cubes (about 3 1/2 cups)
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon water
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
3 canned anchovy fillets, patted dry and finely chopped
1 large egg yolk
1 (10-ounce) package chopped romaine lettuce
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
- Heat oil in a small saucepan over medium heat. Stir in garlic. Remove pan from heat; let stand 5 minutes. Remove garlic from oil with a slotted spoon; discard garlic.
- Preheat broiler.
- Place bread on a baking sheet. Drizzle bread with 1 1/2 teaspoons oil; toss to coat. Arrange bread in an even layer. Broil 6 inches from heat for 2 minutes or until lightly browned, stirring after 1 minute. Turn oven off. Place pan on middle oven rack; close oven door.
- Add juice and next 6 ingredients (through egg yolk) to remaining oil in pan. Cook over medium heat 30 seconds or until mixture thickens and begins to bubble around edges, stirring constantly. Pour mixture into a small bowl; cool to room temperature.
- Place lettuce in a large bowl. Add egg mixture, cheese, and pepper; toss gently to coat. Add bread; toss gently to combine. Serve immediately.