Ingredients

• 2 cloves garlic
• 4 anchovy fillets
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1 large egg yolk
• 1/3 cup extra-virgin olive oil
• Croutons, recipe follows
• 2 heads romaine lettuce, outer leaves discarded, inner leaves washed and dried
• 1 cup freshly grated Parmesan or Romano cheese or 2 1/2 ounces shaved with a vegetable peeler, plus more for garnish
• 2 tablespoons unsalted butter, melted
• 2 tablespoons extra-virgin olive oil
• 1 loaf (8 to 10 ounces) rustic Italian bread, crusts removed, cut into 3/4-inch cubes
• 2 teaspoons coarse salt
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon freshly ground pepper

Instructions

1. Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using 2 dinner forks, mash the garlic and anchovies into a paste; whisk in pepper, lemon juice Worcestershire sauce, Dijon mustard, and egg yolk. Whisk in olive oil.
2. Cut or tear the romaine leaves into 1 to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl and toss well. Garnish with extra grated cheese if desired. Serve immediately
3. *RAW EGG WARNING
4. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
5. Heat oven to 450 degrees F. In a large bowl, combine the butter and olive oil. Add the cubes of bread and toss until coated. Add the salt, cayenne pepper and black pepper; toss until evenly coated.
6. Spread the bread in a single layer on a baking sheet. Bake until golden brown, about 10 minutes. Remove from oven and set aside until needed.