Ingredients: 3 anchovy fillets,3 anchovy fillets,2 teaspoons Dijon mustard,1/2 cup + 3 tablespoons extra virgin olive oil, divided,4 cloves garlic, divided,1 hard-boiled egg, chopped,1 loaf Italian bread,1/2 lemon, juiced,1 teaspoon dried oregano,1 cup shredded Parmesan cheese,2 tablespoons red wine vinegar,3 inches romaine lettuce hearts, cut 2-inch pieces,Salt and Pepper to taste,1 teaspoon Worcestershire sauce
Instructions:
- Preheat the oven to 400 degrees F.To make the croutons, cut the crust off the bread and cut the loaf into cubes.
- Place the cubes in a large mixing bowl.In a small pan over medium heat, add the oil, 1 clove of minced garlic, and oregano.Cook for two minutes, giving the pan a shake often.
- Pour the flavored oil over the bread cubes and toss.Season with salt and pepper.
- Spread the bread cubes in a single layer on a baking sheet and bake for 10 minutes.In a blender, add the lemon juice, remaining garlic cloves, anchovy fillets, mustard, lemon, vinegar, Worcestershire, hard-boiled egg, salt, and pepper.Process until garlic is well minced and a paste forms.With the blender still running, slowly drizzle in the olive oil. Taste for seasonings.
- Put the lettuce in a large bowl.
- Drizzle the dressing over the salad and toss.
- Add the cheese and croutons and toss well.Season with more black pepper to taste.
- Serve immediately, topping with the rest of the anchovies, if you like.
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