Ingredients
Scale
- 1 large romaine lettuce head, washed and chopped
- 1 cup fresh grated Parmesan cheese
- 2 cups day-old bread, cubed for croutons
- 3 anchovy fillets (optional, for authentic flavor)
- For the homemade dressing:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, whisk together mayonnaise, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and black pepper until combined.
- Gradually pour in olive oil while whisking to emulsify the dressing. Adjust seasoning to taste.
- Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, salt, and optional herbs. Spread on a baking sheet.
- Bake for 10-15 minutes until golden and crispy, flipping halfway. Let cool.
- In a large bowl, toss chopped romaine with half of the dressing. Add Parmesan cheese.
- Add croutons, anchovy fillets if using, and remaining dressing if desired. Garnish with chopped parsley.
Notes
- Use fresh, quality ingredients for the best flavor.
- For lighter dressing, swap some mayonnaise for Greek yogurt.
- Store leftovers separately to maintain crunchiness.
- Croutons are best within 2-3 days stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg