- Active Time 15m
- Total Time 15m
Makes 6 servings
Although every chef puts a personal twist on this famous salad, the key elements remain constant: crisp romaine lettuce, a tangy anchovy vinaigrette, and crunchy homemade croutons. This dressing omits the original coddled egg, but we don't think you'll miss it.
- For Croutons:
- 4 slices day-old French or Italian bread (each slice about 4 x 2 1/2 inches), cut 3/4 inch thick
- 3 tablespoons olive oil
- 1 clove garlic, minced
- For Salad:
- 1 head (1 pound) romaine lettuce, washed, drained and torn into bitesize pieces
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon anchovy paste
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon Coarsely ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
Cut bread into 3/4-inch squares (you should have 2 1/2 to 3 cups croutons). Heat the oil in a large skillet over medium heat. Add the bread cubes and toss to coat. Cook and stir about 1 minute, or till the bread cube edges are lightly toasted. Stir in garlic; cook and stir 1 minute, or till fragrant. Remove from heat and season to taste with salt. Drain croutons on a paper towel and cool.
Place lettuce in a large salad bowl. In a small mixing bowl, combine mayonnaise, lemon juice, anchovy paste, Worcestershire sauce, mustard and pepper till well blended. Whisk in olive oil. Pour dressing over lettuce and toss well. Add croutons and cheese, and toss again. Season to taste with salt.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
255 calories; 21g total fat; 11mg cholesterol; 660mg sodium; 12g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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