• 3 large heads of romaine lettuce, washed, dried & cubed
• Parmesan cheese to sprinkle on finished salad

For Croutons (best if made a day ahead)

• 1 lb loaf of day-old sourdough bread, cubed
• ¼ cup extra virgin olive oil (enough to coat breadcrumbs but not saturate them)
• 2 tbsp Parmesan cheese
• 2 tbsp dried basil
• salt to taste
• 2 tbsp garlic powder
• 2 tbsp Cajun spice

For Dressing

• ¾ cup mayonnaise
• 2 tbsp Dijon mustard
• 2 cloves of garlic, chopped
• 2 tbsp red wine vinegar
• 2 tbsp Worcestershire sauce
• 2 anchovy fillets, chopped
• 2 tsp lemon juice
• ½ cup extra virgin olive oil (drizzle in)
• ½ cup Parmesan cheese, grated

Special Equipment

• blender
• cookie sheet

Bake Croutons

1. Preheat oven to 400º
2. Slice day-old sourdough bread into ¾" cubes
3. Toss bread cubes with olive oil, Parmesan cheese, dried basil, salt, garlic powder, and Cajun spice
4. Spread cubes in a flat layer on a cookie sheet
5. Bake croutons for 10-15 minutes until they are golden brown
6. Note: Croutons are best if made a day before, and stored in an airtight container

Make Salad Dressing

1. In a food processor or blender, add chopped garlic, mayonnaise, red wine vinegar, Worcestershire sauce, mustard, anchovies and lemon
2. Slowly mix ingredients together, while adding the olive oil one tablespoon at a time
3. Add Parmesan cheese and mix. Consistency should be thick, so that the lettuce is well-coated

Assemble

1. Add the dressing to the cleaned, sliced and well-dried romaine lettuce
2. Sprinkle in Parmesan cheese
3. Toss well with croutons