Recipe information
Yield
serves 4
Ingredients
2 garlic cloves
1/8 teaspoon coarse salt
1/4 pound rustic bread (half a small loaf), crusts removed, cut into 1/4-inch cubes
1 anchovy fillet (optional)
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce (about 10 ounces each), outer leaves discarded, inner leaves cut into 1-inch-wide strips
1/2 ounce Parmesan cheese, shaved
Preparation
Step 1
Preheat the oven to 350°F. In a medium bowl, mash 1 garlic clove with the salt to form a smooth paste. Add the bread cubes, and toss to combine. Spread the cubes in a single layer on a rimmed baking sheet. Bake until crisp and golden brown, about 20 minutes, turning once.
Step 2
Make the vinaigrette: In a small bowl, mince the remaining garlic clove with the anchovy, if using, to form a smooth paste. Whisk in the lemon juice, Worcestershire sauce, mustard, and pepper. Slowly whisk in the oil.
Step 3
In a large serving bowl, toss the lettuce with the vinaigrette and reserved croutons. Serve immediately, garnished with shaved Parmesan.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 186
Step 6
Fat: 10g
Step 7
Cholesterol: 4mg
Step 8
Carbohydrate: 19g
Step 9
Sodium: 338mg
Step 10
Protein: 7g
Step 11
Fiber: 3g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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