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Ingredients

Serves 4 to 6

• FOR THE CROUTONS
• 2 tablespoons unsalted butter, melted
• 1/3 cup extra-virgin olive oil
• 1 loaf (8 to 10 ounces) rustic Italian bread, crusts removed, cut into 3/4-inch pieces
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• FOR THE SALAD
• 2 cloves garlic
• 4 anchovy fillets
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1 large egg yolk
• 1/3 cup extra-virgin olive oil
• 2 heads (10 ounces each) romaine lettuce, outer leaves discarded, inner leaves washed and dried
• 1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

Description

If You Prefer Not To Use The Raw Egg Yolk In This Recipe, Substitute One Tablespoon Of Store-bought Mayonnaise. The Croutons Are Best Made As Close To Serving Time As Possible. Note: Raw Eggs Should Not Be Used In Food Prepared For Pregnant Women, Young C

Martha Stewart