Classic Romaine and Parmesan Salad with Homemade Croutons

1. Prepare Romaine Lettuce

Remove the outer dark green leaves and cut off the stem ends of the romaine lettuce. Separate the leaves, wash them thoroughly, and spin them dry.

2. Make Croutons

Preheat the oven to 350°F (175°C). Cut the day-old bread into ½-inch cubes and toss them with 1.5 tablespoons of extra-virgin olive oil and a pinch of salt. Spread the bread cubes on a baking sheet and toast them in the preheated oven for 10 to 12 minutes until golden brown and crunchy.

3. Prepare Dressing Base

In a mixing bowl, combine 1 tablespoon of red wine vinegar, 1 tablespoon of fresh lemon juice, the pounded garlic purée, and 2 teaspoons of chopped anchovies. Season with salt and fresh-ground black pepper.

4. Complete Dressing

Gradually whisk 0.25 cups of extra-virgin olive oil into the dressing base until well combined. Whisk in 1 egg yolk until the dressing becomes thick and creamy. Add most of the grated Parmesan cheese and whisk until fully incorporated.

5. Toss Lettuce with Dressing

In a large bowl, toss the romaine lettuce with three-quarters of the dressing until the leaves are well coated. Add most of the remaining Parmesan cheese and toss again.

6. Serve Salad

Arrange the dressed romaine leaves on individual plates. Toss the homemade croutons with the remaining dressing to ensure they are flavorful, then scatter them over the salad. Garnish each plate with the remaining Parmesan cheese and a few grinds of fresh black pepper. Serve immediately.