Prep 30 mins
Cook 0 mins
I found this in IN STYLE magazine. My family loves it, especially the wonderful, garlicky croutons. It takes some time, but is definitely worth the effort. For those who are watching their cholesterol, it is eggless. And for those with an aversion to anchovies, there are none! For a fabulous garlic feast, pair this with my Eugenia's Funghi al Forno recipe.
- 4 cloves garlic, divided
- 1⁄2 teaspoon salt
- 5 tablespoons olive oil, plus
- 1⁄2 cup olive oil, divided
- 2 cups toasted croutons (I use sourdough buns, cubed - yum!)
- 1 tablespoon fresh lemon juice (though the bottled kind will do in a pinch!)
- 2 teaspoons Worcestershire sauce
- fresh ground black pepper
- 1 lb washed chopped romaine lettuce or 1 lb romaine lettuce hearts, separated into leaves
- 1⁄2 cup parmigiano-reggiano cheese, shavings
- Mince two of the garlic cloves; sprinkle with salt and mash into a paste with a mortar and pestle.
- Stir 4 tablespoons of the olive oil into the paste.
- Heat 1 tablespoon of the olive oil over medium-low heat; add garlic paste/olive oil mixture.
- Gently heat the paste mixture.
- Add the croutons and toss to coat, simply warming the croutons.
- Remove croutons from pan and set aside.
- Mince remaining garlic and combine in a small bowl with lemon juice and Worcestershire sauce.
- Whisk in remaining 1/2 cup of olive oil in a slow, steady stream to emulsify.
- Season to taste with salt and freshly ground black pepper.
- In a large bowl, toss chopped romaine and croutons with dressing, and sprinkle with Parmigiano-Reggiano.
- If using romaine hearts, arrange on plate, drizzle with dressing, top with croutons, and sprinkle with Parmigiano-Reggiano.