Ingredients

Toasted Croutons

2 medium Romaine lettuce

1/2 cup Parmesan cheese, grated

1/2 cup olive oil

2 Tablespoons white wine vinegar

1 Tablespoon Dijon mustard

1 Tablespoon anchovy paste

1/8 teaspoon pepper

1/8 teaspoon Worcestershire sauce

1 egg

2 cloves garlic

Instructions

Prepare toasted croutons. Cut 4 slices of white bread into 1/2 inch cubes. In 10-inch skillet over medium heat, heat 3 Tablespoons olive oil. Add 1 sliced garlic clove and cook until golden. Discard garlic. Add bread cubes; cook, stirring until bread cubes are golden. Drain on paper towels. Set croutons aside.

Into chilled large salad bowl, tear Romaine into bite-sized pieces. In blender at high speed or in food processor with knife blade attached, blend olive oil, vinegar, mustard, anchovy paste, pepper, Worcestershire, egg, and garlic until smooth and creamy. Pour dressing over Romaine. Add grated Parmesan and croutons; toss to coat well.