Personalized Chef Aprons and More!
Using back of spoon, mash anchovy to puree in small
in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon
mustard, minced garlic, and Worcestershire sauce. Gradually whisk
in 1/4 cup olive oil.
Heat 3 tablespoons oil in medium nonstick skillet
heat. Add flattened garlic and saute until golden, about 4 minutes;
discard garlic. Add sourdough bread cubes and saute until golden
brown and crisp, about 9 minutes. Transfer bread cubes to paper
towels and drain.
Arrange 4 large romaine lettuce leaves on each
of 2 plates. Top
each with 4 smaller leaves. Top lettuce with tomatoes. Drizzle
salads with dressing. Top with croutons and Parmesan shavings.
Season generously with pepper and serve.