From Cook Smart by Pamela Anderson
Serves 4
Serves 4
| Garlic Croutons | Salad | ||
|---|---|---|---|
| 4 | garlic cloves | 3 | romaine hearts (about 10 generous cups) |
| ¼ c | olive oil | 2 T | lemon juice |
| 2 heaping c | ¾-inch bread cubes, cut from a good-quality baguette or Italian loaf | 2½ T | mayonnaise |
| large pinch | salt | ¼ tsp | Worcestershire sauce |
| 5 T | olive oil | ||
| ¼ tsp | salt | ||
| freshly ground black pepper to taste | |||
| ¼ c | freshly grated Parmesan cheese (preferably Parmigianno-Reggiano), plus extra for sprinkling | ||
Croutons
- Heat a large skillet over low heat.
- With motor running, drop garlic cloves through feeder tube of a food processor to mince. (A blender works as well.) Scrape down sides of bowl and add oil through feeder tube. Continue to process so that garlic releases its flavor into oil, about 30 seconds.
- Strain garlic from oil through a fine-mesh strainer; reserve half of garlic for dressing and set aside remaining half for another use. You should have about 3 tablespoons garlic oil.
- Raise heat under skillet to medium.
- Place bread cubes in a medium bowl. Drizzle 2 tablespoons garlic oil evenly over bread, along with a big pinch of salt; toss to coat.
- Add remaining garlic oil; toss again.
- Add bread cubes to hot skillet and toast, turning cubes and shaking pan often, until crispy and golden brown, 5 to 7 minutes.
- Return croutons to bowl and set aside to cool.
Salad
- Cut off bottom 1½ to 2 inches of core from botton of each romaine heart. Separate heart into individual leaves. Put leaves in a large bowl.
- Whisk lemon juice, mayo, Worcestershire and reserved garlic in a small bowl.
- Drizzle lettuce with oil. Sprinkle with salt and pepper. Toss lightly, carefully, and thoroughly so that lettuce is evenly coated. (Clean hands work well.)
- Drizzle lemon mixture over lettuce; toss again.
- Sprinkle ¼ cup Parmesan over greens; toss again.
- Sprinkle croutons over salad, toss, and serve, sprinkling each portion with a little more Parmesan.
