Ingredients
Scale
- 2 teaspoons garlic paste
- 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard, smooth
- 1 teaspoon Worcestershire sauce
- Juice of 1 lemon (about 3 tablespoons)
- ½ cup full-fat mayonnaise (preferably Duke’s)
- ⅓ cup fresh-grated Parmigiano-Reggiano cheese, plus extra for shaving
- Kosher salt and fresh ground black pepper, to taste
- 24 ounces (about 1 lb, 8 ounces) romaine hearts
- 4 cups sourdough bread, cut into bite-sized pieces
- 4 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- Kosher salt and fresh ground black pepper, to taste
Instructions
- Combine garlic paste, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, and Parmigiano-Reggiano in a bowl and whisk well.
- Chill the dressing for at least 30 minutes in the refrigerator.
- Toss sourdough bread with melted butter, garlic powder, salt, and pepper.
- Cook croutons in an air fryer at 400°F for 4 minutes or in an oven at 375°F for 20-25 minutes until golden.
- Rinse and dry romaine leaves, then cut them into 2-inch strips.
- In a large bowl, combine romaine, chilled dressing, and Parmigiano-Reggiano, then toss gently.
- Top with crispy croutons and serve immediately.
Notes
Ensure romaine leaves are completely dry for better dressing adhesion.
Adjust dressing quantity to match personal preference for creaminess.
Store dressing separately from the salad if preparing ahead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mix and Assemble
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 3
- Sodium: 600
- Fat: 23
- Saturated Fat: 4
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 7
- Cholesterol: 45