- Salad
- Side
- Italian
- Oven
- Blender
Ingredients
For the croutons
- 5 oz
sturdy white bread or baguette, cut into 3/4-inch cubes (about 4 cups)
- 3 tbsp
olive oil
- 2 cloves
garlic, finely grated or minced
- 1/4 tsp
salt
For the dressing
- 6
oil-packed anchovy fillets, drained
- 2 cloves
garlic, peeled
- 1
large egg yolk
- 2 tbsp
lemon juice, freshly squeezed
- 2 tsp
Dijon mustard
- 1 tsp
Worcestershire sauce
- 1/2 cup
olive oil
- 1/4 cup
finely grated Parmesan
salt and black pepper, to taste
For the salad
- 3
romaine hearts (about 1 1/2 lb), leaves separated, torn into large pieces
- 2 oz
Parmesan, shaved with a vegetable peeler
1 oz in step 7, 1 oz in step 8
- 2
cooked chicken breasts, sliced (optional)
Contains milk (finely grated Parmesan, Parmesan), eggs (large egg yolk) and fish (Worcestershire sauce).
Whether it’s gluten-free depends on the Worcestershire sauce: check the label.
Not checked: sturdy white bread or baguette, oil-packed anchovy fillets.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the oven to 375°F.
375°F
- Step 2
On a rimmed baking sheet, toss the bread cubes with the olive oil, minced garlic and salt until evenly coated. Spread in a single layer.
5 min
- 5 oz sturdy white bread or baguette
- 3 tbsp olive oil
- 2 cloves garlic
- 1/4 tsp salt
- Step 3
Bake until golden and crisp, stirring once halfway through, 12 to 15 minutes. Set aside to cool; they crisp further as they cool.
14 min, hands-off · 375°F
- Step 4
Meanwhile, wash and dry the romaine well (wet leaves won't hold dressing), tear into large bite-size pieces and keep cold until needed.
5 min
- 3 romaine hearts (about 1 1/2 lb)
- Step 5
In a blender, combine the anchovies, garlic cloves, egg yolk, lemon juice, Dijon and Worcestershire. Blend until smooth, about 20 seconds.
1 min
- 6 oil-packed anchovy fillets
- 2 cloves garlic
- 1 large egg yolk
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Step 6
With the blender running on low, pour in the olive oil in a thin, steady stream until the dressing is thick and creamy, about 1 minute. Add the grated Parmesan and pulse to combine. Season with salt and plenty of black pepper. If it is thicker than heavy cream, blend in 1 to 2 teaspoons water.
2 min
- 1/2 cup olive oil
- 1/4 cup finely grated Parmesan
- salt and black pepper
- Step 7
In a large bowl, toss the romaine with about three-quarters of the dressing until every leaf is lightly coated, adding more to taste. Add the croutons and half the shaved Parmesan and toss once more.
2 min
- 3 romaine hearts (about 1 1/2 lb)
- 1 oz Parmesan
- Step 8
Pile onto plates, top with the remaining shaved Parmesan and a grind of black pepper. For a main course, fan the sliced chicken over the top.
2 min
- 1 oz Parmesan
- 2 cooked chicken breasts
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026