foolproofliving

To make the Croutons:
1 Place bread cubes into a bowl. Add minced garlic, 1 tablespoon of olive oil, and salt. Give it a toss, squeezing gently so the bread absorbs the oil.
2 Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat. Transfer seasoned bread into the skillet.
3 Cook, stirring frequently until browned and crisp, 8-10 minutes.
4 Transfer croutons to a bowl and set aside.
To make the Dressing & Assemble the Salad:
6 In a large bowl, whisk together lemon juice, egg yolks, minced garlic, anchovy paste, black pepper, and Worcestershire sauce. While continuing to whisk constantly, drizzle olive oil into the bowl in a steady stream until fully emulsified.
7 Add 1/2 cup grated Parmesan and whisk until incorporated.
8 Right before serving, add the croutons and drizzle the dressing over romaine lettuce and give it a gentle toss to coat.
9 Sprinkle it with more Parmesan cheese. Enjoy!