Recipe Facts

Ingredients

• 2 heads / 1 1/2 lb / 680 g romaine lettuce, chopped
• 4 slices day-old bread, cubed
• 3 Tbsp / 42 g butter, melted
• 1 large egg yolk
• 4 anchovy fillets, mashed
• 2 cloves garlic / 6 g grated
• 2 Tbsp / 30 mL fresh lemon juice
• 1 tsp / 5 g Dijon mustard
• 1/2 tsp / 3 g kosher salt
• 1/2 tsp / 1 g freshly ground black pepper
• 1/2 cup / 113 g butter, melted and cooled, for the dressing
• 1 cup / 100 g Parmesan, grated

Step-by-Step Instructions

1. Step 1: Toss the bread cubes with the 3 Tbsp / 42 g melted butter, spread on a sheet pan, and bake at 375°F / 190°C for 12 minutes, until golden and crisp.
2. Step 2: Whisk the egg yolk, anchovies, garlic, lemon juice, Dijon, salt, and pepper until smooth.
3. Step 3: Add the cooled melted butter drop by drop at first, whisking constantly, until the dressing emulsifies and thickens.
4. Step 4: Toss the romaine with the dressing, then fold in the croutons and Parmesan. Serve at once.

Cook's Notes

• Serves 4 | baking sheet | bowl | whisk
• Butter-based dressing, not oil-based, to keep the salad free of plant fats.
• Add the butter slowly so the emulsion holds.
• Dress just before serving so the romaine stays crisp.