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

Kimball Jones
October 2005

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Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The croutons can be stored in an airtight container for up to 2 days.

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