Ingredients
Scale
- 6 large heads of Romaine lettuce, washed and thoroughly dried
- 2 cups freshly grated Parmigiano-Reggiano cheese
- 1 large loaf of sourdough or French bread, cubed (for croutons)
- 1/2 cup melted butter
- 3 cloves garlic, minced
- 1.5 cups high-quality mayonnaise
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 cup extra virgin olive oil
- Salt and freshly cracked black pepper to taste
Instructions
- Chop the romaine lettuce into bite-sized pieces. Wash the leaves in cold water to ensure they are crisp. Use a salad spinner to remove every drop of water; this is the most important step to prevent a watery salad. Place the dry greens in a massive mixing bowl or a clean food-safe container.
- Preheat your oven to 375°F (190°C). In a large bowl, toss the bread cubes with melted butter, minced garlic, and a pinch of salt. Spread them in a single layer on a large baking sheet. Bake for 10-12 minutes or until they turn golden brown and hard. Let them cool completely before adding them to the salad to maintain their crunch.
- In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce. Slowly drizzle in the olive oil while whisking constantly to create a thick emulsion. Stir in half of the parmesan cheese and season generously with black pepper. If the dressing is too thick, add a teaspoon of water until it reaches your desired consistency.
- Wait until just before serving to assemble the salad. Pour the dressing over the romaine lettuce and toss thoroughly using large salad tongs. Ensure every leaf is coated. Add the remaining parmesan cheese and the cooled croutons. Give it one final light toss and serve immediately in a large chilled bowl.
- Cook Time: 30 minutes