day old french bread, cut or ripped into bite sized cubes (3-4 cups)
1/4 olive oil
3-4 garlic cloves
2 tablespoon red wine vinegar
2 tablespoon lemon juice
zest of 1 lemon
4 garlic cloves
8-10 anchovy fillets
1 egg yolk
1/4 cup extra virgin olive oil
1/4 cup neutral oil (avocado, grapeseed, canola, etc)
3-4 heads of romaine lettuce (4 heads of little gem, or any other lettuce)
1 pint cherry tomatoes, halved
1 bunch radishes, shaved thin
Make the croutons. Use a microplane (or finely mince) the garlic into 1/4 cup olive oil. Stir to disperse the garlic in the oil. Put the bread on a parchment lined baking sheet and pour the oil on the bread. Season with salt and pepper. Using your hands, scrunch the bread to evenly coat them with oil. Bake at 350 until golden brown and extremely crunchy, usually 12-14 min. It can go longer or shorter depending on the freshness of the bread so keep an eye out.
Make the dressing. The easiest way to make this dressing is using an immersion blender, standard blender or food processor. Make the dressing by combining the vinegar, lemon juice, lemon zest, garlic, anchovy, pepper, salt and egg yolk in a jar (high walled bowl, blender or food processor). If using an immersion blender, blend everything together until smooth (alternatively blend in a blender or food processor). Slowly drizzle in the oil with the blender on to emulsify the dressing. It should thicken and lighten in color. Taste it with a lettuce leaf and adjust with more salt and vinegar. You can also make this by hand by combining the vinegar, lemon juice, lemon zest, pounded garlic, chopped anchovy, pepper, salt and egg yolk in a bowl. Whisk in the oil slowly and taste.
Make the salad in a large bowl. Add the lettuce, season with salt and then add about half the dressing. Toss and taste, add more dressing if needed. Avoid overcoating the leaves with dressing. Add the shaved radishes, and most of the croutons and tomatoes. Toss again and taste - add more salt or dressing as needed. Make a large pile on a platter or salad bowl and top with remaining croutons and tomatoes.
This dressing recipe is based on Alice Waters recipe from The Art of Simple Cooking. I have tried many dressings and I’ve tried to create my own but I keep coming back to this recipe by Alice Waters. I’ve made some adjustments over the years to my taste. It is so flavorful with the garlic, lemon and anchovy. Don’t be scared of the anchovy; it adds a complex, deep and salty flavor to the dressing. Also there’s nothing better than homemade croutons. Hide them though or your family will make them disappear.