Ingredients

• For the croutons:
• 2 1/2 cups 1/2-inch bread cubes, cut from day-old white or sourdough bread
• 2 tablespoons (1 ounce) butter, melted
• 1 tablespoon extra virgin olive oil
• For the dressing:
• 1 egg (or 1 pasteurized egg, if you prefer)
• 1 small garlic clove, peeled and smashed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 anchovy fillet
• 2 tablespoons white wine or champagne vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup vegetable or canola oil
• For the salad:
• 1 head romaine lettuce or 2 romaine hearts, washed, dried and chopped into bite-size pieces
• 1/2 cup (or to taste) freshly grated Parmesan cheese

Serves 4 to 6