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Ingredients

Serves 4 to 6

• FOR THE CROUTONS
• 2 tablespoons unsalted butter, melted
• 1 tablespoon extra-virgin olive oil
• 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
• 2 teaspoons salt
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• FOR THE SALAD
• 2 garlic cloves
• 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
• 1/2 cup extra-virgin olive oil
• 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
• 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

Description

Martha Stewart