- Wash and drain thoroughly, set aside in the chiller.
- Trim crusts from bread, cut into ½ inch cubes. Heat a thin layer of oil and sauté bread cubes until crisp. Season with salt and pepper. Remove from pan and hold for service.
- Mash the anchovies and garlic to make a paste. Beat in the eggs and lemon juice until smooth. Beat constantly while slowly adding the olive oil. Season the dressing to taste.
- Cut or tear romaine leaves to bite size pieces. Place in a bowl. Pour the dressing over the greens and toss well. Add croutons and parmesan cheese then toss again. Place on chilled salad plates serve immediately.
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Ingredients:Romaine leaves 460g White bread 70g Olive oil 25ml Dressing: Anchovy fillets 5 pcs Garlic, crushed 2g Eggs, coddled 1 pc Lemon juice 35ml Olive oil 120ml Fine salt pinch Grated Parmesan cheese 12g