1/2 baguette, sliced 1/3″ thick
extra virgin olive oil
1 garlic clove, halved

dressing:
1/4 c. extra virgin olive oil
1/2 c. mayonnaise
4 oil-packed anchovy fillets, drained and chopped
2 T. fresh lemon juice
2 large garlic cloves, peeled and coarsely chopped
1 t. dijon mustard
fresh ground pepper

1 1/2 lbs. romaine, torn into bite-sized pieces
1/4 c. fresh grated parmesan

Preheat oven to 400°F. Brush oil on both sides of bread slices. Broil each side until toasted. Rub cut garlic clove over each slice. Break into pieces. Set croutons aside.

In a food processor, combine mayonnaise through mustard, blend until smooth. Slowly add olive oil with the processor running to combine. Season with black pepper to taste.

Toss greens with enough dressing to taste. Toss with parmesan cheese and croutons.

Serves 4.

» recipe adapted from Food and Wine Magazine, May 2005