- 1 egg yolk
- 1 tablespoon plus 1 teaspoon white wine vinegar
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 large anchovy fillet
- Dash of Worcestershire sauce
- Dash of Tabasco sauce
- 2 large garlic cloves, 1 thinly sliced
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 cups cubed whole-wheat bread (1/2-inch cubes)
- 3 romaine lettuce hearts, torn into bite-size pieces
- 2 ounces aged Vella Jack or Parmesan cheese, freshly grated
- 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.
- 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.
- 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.
- In a large bowl, toss the romaine with the dressing. Top with the croutons and cheese and serve.
The croutons can be stored in an airtight container for up to 2 days.