Ingredients

  • The Dressing:
  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove
  • Kosher salt
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more
  • ¾ teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • ½ cup vegetable oil
  • 3 tablespoons finely grated Parmesan
  • Freshly ground black pepper
  • The Croutons:
  • 3 cups torn 1" pieces country bread, with crusts
  • 3 tablespoons olive oil
  • The Lettuce:
  • 3 romaine hearts, leaves separated
  • The Cheese:
  • Parmesan, for serving