Ingredients:
4 TBSP olive oil (divided)
3 cloves garlic (smashed)
4 anchovies chopped
1 egg yolk
1 tsp dijon mustard
juice of one lemon
3 TBSP canola oil
salt freshly cracked pepper
1/3 cup grated parmesan, plus 1/3 cup shaved or grated parmesan for topping
3 pinches cayenne
4 slices white artisan sliced bread cut into about 1" squares (such as pan de miel)
Instructions:
Heat oven to 350. Toss 1" bread pieces with 2 TBSP olive oil cayenne, salt and cracked pepper. Make sure the bread is coated with oil and seasoning. Bake for 10 minutes or until golden brown (flip once) to make sure both sides are golden brown. Let cool. Heat a skillet with remaining 2 TBSP of olive oil. Add smashed garlic and anchovies. Cook on medium/ medium low until the anchovies appear to have melted (broken apart into little bits) and garlic starts to turn slightly golden. Remove pan from heat and pour the mixture in to a medium or large mortar and pestle. Start to grind and blend the mixture, breaking up the garlic cloves and turning it into a paste. Add mustard and a pinch of both salt and pepper. Continue blending. Once the mixture is broken down and paste-y, add in the egg yolk. Chances are the mixture has fully cooled by now, but I always mix fast just in case. Then squeeze the juice of one lemon in. Continue to mix. Drizzle canola oil in and continue to mix. The mixture will probably be thin, that's way the first round of cheese is for. Add grated parmesan and blend. Taste and season with more salt and pepper as needed. To serve: toss greens with dressing and top with the remaining parmesan and croutons. This salad is amazing with grill chicken on top for a meal.
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