The Runner-Up recipe for 2005 in the San Francisco Chronicle, from Janet Fletcher. Fish sauce replaces the anchovies from the traditional version.
- 16 slices baguette, about 1/3-inch thick
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup prepared mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 1⁄2 teaspoons fish sauce
- 1 small garlic clove, minced to a paste
- fresh ground pepper
- 1 lb well-chilled romaine lettuce hearts, torn into bite-size pieces
- 3 tablespoons freshly grated parmesan cheese
- To prepare the croutons, preheat the oven to 400 degrees.
- Brush the baguette slices with olive oil on both sides, then cut each slice in half to make half-rounds. Place on a baking sheet and bake until golden brown, about 10 minutes. Set aside to cool.
- Put the mayonnaise in a small bowl and slowly whisk in the olive oil, lemon juice, fish sauce and garlic.
- Add several grinds of pepper. Taste and adjust the seasoning.
- Toss the romaine with enough of the dressing to coat the leaves nicely.
- Add the Parmesan and croûtons and toss again.
- Serve immediately on chilled plates.