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Ingredients

• 1/2 to 1 clove garlic
• 1 tablespoon Dijon mustard
• 1 egg yolk
• 1/4 teaspoon Worcestershire sauce
• 6 filets of anchovy packed in olive oil
• 2 tablespoons lemon juice
• Cracked black pepper
• 1/4 cup light or extra virgin olive oil, plus 2 tablespoons
• 1/4 cup grated Romano cheese, plus extra for garnish
• 1 handful baby spinach
• 1/4 stale baguette, cut into 1/2-inch dice
• 1 romaine heart, quartered
• 

Description

Serious Eats