To prepare the croustades
With a serrated knife, slice 24, 1/8-inch thick slices of bread.
Arrange slices on a parchment-lined sheet pan and drizzle with ½ tablespoon oil.
Bake in the oven about 5 minutes, remove the pan and flip the slices. Put back into the oven for 3 – 4 minutes or until golden brown. Remove from oven and set aside.
To prepare the dressing
Place the egg yolks in a blender with the garlic, anchovies, mustard, lemon juice, vinegar, pepper and Tabasco sauce.
Puree on high until all the ingredients are fully incorporated.
On medium-high speed, slowly add the oil in a steady stream into the yolk mixture.
Blend until all the oil is incorporated and the dressing is thick and creamy. Makes 1 ½ cups total, use ½ cup for the salad and refrigerate the remaining dressing, it will hold for up to one week.
To assemble the salad
Tear the Romaine leaves into bite-size pieces and place in a bowl.
Top the salad with the toasted bread and parmesan. Serve immediately with the lemon wedges.
In winter serve with crisp radishes, broccoli or shaved cabbage. In springtime add sweet snap peas and, when in season, tomatoes of all shapes and sizes.
This ageless salad continues to satisfy with robust flavors that work equally well as a main course or an accompaniment to virtually any meal. Croustades, thin slices of toasted bread, provide a delicious crunch.
Replace anchovies with ½ teaspoon Worcestershire sauce
For the croustades
1bolillo, mini-baguette, epi, ficelle or French-style loaf, frozen for 1 hour
1/2tablespoonextra virgin olive oil
For the dressing
4Gwendolyn’s™ organic egg yolks
4-6anchovies packed in oil
1 1/2teaspoonsDijon mustard
2tablespoonsfresh lemon juice
1tablespoonsherry vinegar (or favorite light vinegar)
1/8teaspoonblack pepper, freshly ground
3/4cupextra virgin olive oil
For the salad
1headRomaine lettuce, core removed, rinsed and spun or dried with paper towels
1/3cupParmesan cheese, grated or shredded
1lemon, cut into 6 wedges
AllergensEggs, Milk, Wheat, Fish