Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

Kimball Jones, chef at the Carneros Inn, makes the intense garlicky dressing for this salad with a raw egg yolk. If you prefer, substitute with one cup of prepared mayonnaise instead.    Terrific Green Salads  

How to Make It

Step 1    

In a blender, combine the egg yolk with the vinegar, lemon juice, mustard, anchovy, Worcestershire sauce, Tabasco and the whole garlic clove. Blend until pureed. With the machine on, slowly add 1/2 cup of the olive oil. The dressing should be the consistency of thin, creamy mayonnaise; if it seems too thick, add 2 teaspoons of water. Season the dressing with salt and pepper and refrigerate.

Step 2    

Preheat the oven to 350°. In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced garlic and cook over moderate heat, stirring, until light golden, about 2 minutes. Remove from the heat and let cool for 10 minutes. Pick the garlic slices out of the oil and discard.

Step 3    

On a large baking sheet, toss the bread cubes with the garlic oil and a pinch each of salt and pepper. Bake the cubes for 12 minutes, stirring half way through, or until toasted.

Step 4    

In a large bowl, toss the romaine with the dressing. Top with the croutons and cheese and serve.

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