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Ingredients

• 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

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Preheat the oven to 400 degrees F.To make the croutons, cut the crust off the bread and cut the loaf into cubes.
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Step 2

• 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.
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• Length: 2 minutes

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Step 3

• Pour the flavored oil over the bread cubes and toss.Season with salt and pepper.
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Step 4

• 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.
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• Length: 10 minutes

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Step 5

• Put the lettuce in a large bowl.
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Step 6

• Drizzle the dressing over the salad and toss.

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Step 7

• Add the cheese and croutons and toss well.Season with more black pepper to taste.
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Step 8

• Serve immediately, topping with the rest of the anchovies, if you like.
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