Ingredients: 3 to 5 anchovies packed in oil, drained 3 tablespoons unsalted butter 2 cloves grated garlic 1/3 baguette, cut into ¾ inch cubes 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper 1 large egg 2 tablespoons red wine vinegar 1 ½ teaspoons Worcestershire sauce 1 teaspoon fresh lemon juice 1 teaspoon mustard powder ½ cup extra virgin olive oil 2 heads romaine lettuce, chopped ½ cup shredded Parmesan cheese
Directions: Step 1: Preheat oven to 400 degrees. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste and set aside Step 2: Make croutons: Combine the butter with garlic in a small sauce pan over medium-low heat. When melted remove from heat and combine bread cubes, parsley, salt and pepper on a bowl. Place on a baking sheet and bake until golden brown Step 3: In a large bowl crack the egg, whisk in the anchovy paste, vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow steady stream until emulsified; season with salt and pepper. Step 4: Add the lettuce, croutons and about one third of the parmesan to the bowl with the dressing and toss. Divide among 4 plates and top with the remaining parmesan cheese.
