Ingredients
Scale
- 4 cups hearty day-old bread, torn into ¾-inch pieces
- 2 tablespoons olive oil
- 2 large Romaine hearts, chopped
- ¼ cup finely shredded Parmesan cheese
- ¾ cup mayonnaise
- 1 ½ tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 4 anchovies packed in oil, drained, minced and mashed
- ¼ cup finely grated Parmesan cheese
- 2 garlic cloves, minced (about 2 teaspoons)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F and spread torn bread on a baking sheet.
- Drizzle olive oil over the bread and toss until evenly coated.
- Bake for 15-20 minutes until golden brown, turning halfway through.
- In a bowl, mix mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies, garlic, and ¼ cup Parmesan.
- Season to taste with salt and pepper.
- In a large bowl, combine chopped Romaine with the dressing, tossing gently.
- Fold in croutons and remaining ¼ cup Parmesan.
- Serve immediately for best texture.
Notes
Use fresh ingredients for optimal flavor.
Adjust anchovy content according to your taste preference.
Bake croutons until very crisp for added crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking, Mixing
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 900
- Fat: 24
- Saturated Fat: 5
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 7
- Cholesterol: 30