Ingredients
- FOR THE CROUTONS
- 1 French bread loaf (or Italian bread, 5-inch length)
- 3 tablespoons oil (olive oil)
- FOR THE SALAD
- 1 clove garlic, minced and mashed with the side of a knife
- 2 teaspoons fish sauce (plus more, to taste)
- 2 tablespoons fresh lemon juice (plus more, to taste)
- 1/4 teaspoon Dijon mustard
- 3 tablespoons mayonnaise
- 2 1/2 tablespoons oil (extra-virgin olive oil)
- 2 large romaine lettuce hearts, washed and cut into large pieces
- 1/2 cup Parmesan cheese, freshly grated (not the powdery dry stuff!!!)
How to Make
-
Croutons
-
Step 1: Preheat oven to 350 degrees. Trim the crust from the bread and cut into ½-inch cubes. Place bread cubes in a bowl, toss with oil and a sprinkling of kosher salt. Place on a baking sheet and bake, stirring midway, until crisp and golden, about 15 minutes. Cool before using or store up to 2 days in an airtight container.
-
Salad
-
Step 2: To make the dressing: In a small bowl, whisk together the garlic, ¼ teaspoon pepper, fish sauce, lemon juice and mustard. Adjust seasonings to taste.
-
Step 3: Whisk in mayonnaise. Drizzle in oil as you whisk to create an emulsion. Set aside, or refrigerate several hours.
-
Step 4: Place the romaine in a large bowl and sprinkle on about 6 tablespoons of cheese and some freshly cracked pepper. Use your hands or tongs to gently toss and coat leaves. Add most of the dressing and toss to coat well.
-
Step 5: Season with additional dressing,lemon juice, and/or pepper as desired. Divide among salad plates. Sprinkle the remaining cheese over the top and, if you like, additional pepper. Garnish with croutons.
We hope you enjoy this recipe!
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