Dressing:

Egg yolks – 2 ea

Dijon Mustard – 1/4 tsp

Worcestershire – 3-4 shakes

Tabasco – 3-4 shakes depending on your level of spice

Parmesan, finely grated – 2 Tbsp

Red Wine Vinegar – 2 tsp

Garlic, grated or smashed – 2 cloves

Anchovies, patted dry and minced – 3-4 fillets

Olive Oil – 1/3 c

 

Croutons:

Brioche Loaf, cut into 1 in cubes

Garlic Butter, Melted – 1c

 

Romaine Lettuce, Chopped – 3 hearts

Parmisigan Cheese, for garnish

Summer is salad season in our house. There is just something so refreshing about a cold, crunchy, salad when temperatures and humidity are so hot you spend about as much time outside as you would in the middle of a snow storm.

We started making this salad because we were craving a steakhouse style dinner. It is perfect on its own but if you add some grilled steak or chicken you can call it a feast!

The dressing is pungent in the best possible way. It is full flavor and the star of the show. If the amount of anchovies or garlic seems concerning to you, never fear, it is just the right amount. We usually make our own croutons and they are easier than you might think. If you have never had home made crotons you should give it a try at least once. You will most likely never go back to store bought 😉

To Make:

1. Clean romaine lettuce and chop. Keep cold in the refrigerator with a paper towel at the bottom of the bowl to absorb any extra moisture.
2. For the croutons, bring an oven up to 350F, toss the cubbed brioche with the melted garlic butter. On a baking sheet with parchment, make a single layer. Bake for 10 minutes, give them a good toss, and give them another 10 minutes until gold brown and toasty.
3. To make the dressing, whisk all ingredients together besides the olive oil. Once fully combined stream in the olive oil while continuing whisking. You want to slowly incorporate the oil so that it doesn’t separate. Once that is all combined taste and add salt/pepper/additional parm to taste.
4. When you’re ready to serve, toss the greens with a small amount of the dressing keeping in mind that you can always add more, you cant take it out. Once greens have a light coating, toss in 3/4 of your croutons and more grated parmesan. Place this in your serving bowl, top with remaining croutons some shaved parmesian or crumbled blue cheese for a nice presentation.

A classic brought back to life.

Cheers!