Ingredients:

  • 1/2 cup mayonnaise
  • 1 tbsp anchovy paste
  • 2 cloves garlic, finely minced
  • 1 tbsp Worcestershire sauce
  • 2 tbsp fresh lemon juice
  • 1/3 cup grated Parmesan cheese
  • 1/4 tsp cracked black pepper
  • 1 large head Romaine lettuce, chopped
  • 2 cups sourdough bread, cubed
  • 2 tbsp olive oil
  • 1/2 cup shaved Parmesan cheese
  • Pinch of salt

Instructions:

  1. Preheat oven to 375°F (190°C). Toss sourdough cubes with olive oil and a pinch of salt on a baking sheet.
  2. Roast croutons for 5–8 minutes, shaking halfway through, until mahogany-colored and crisp. Let cool completely.
  3. In a medium bowl, whisk together mayonnaise, anchovy paste, minced garlic, and Worcestershire sauce until uniform.
  4. Slowly stir in the lemon juice and grated Parmesan, whisking until the dressing is velvety and thick.
  5. Place chilled, dry romaine in a large bowl, drizzle with dressing, and toss gently to coat.
  6. Fold in the cooled croutons and top with shaved Parmesan cheese.