Ingredients
- 4 anchovy fillets, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- 3/4 cup grated Parmesan cheese, divided
- 2 large hearts of romaine lettuce, torn into bite-size pieces (about 12 cups)
- 1 1/2 cups sourdough croutons
- Chopped fresh Italian parsley
Description
To Make The Sourdough Croutons For This Salad, Bake Cubes Of Crustless Sourdough Bread With Olive Oil.
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