Recipe courtesy of Martha Stewart
30 min
20 min
4 to 6 servings




Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using 2 dinner forks, mash the garlic and anchovies into a paste; whisk in pepper, lemon juice Worcestershire sauce, Dijon mustard, and egg yolk. Whisk in olive oil.

Cut or tear the romaine leaves into 1 to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl and toss well. Garnish with extra grated cheese if desired. Serve immediately


Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


Heat oven to 450 degrees F. In a large bowl, combine the butter and olive oil. Add the cubes of bread and toss until coated. Add the salt, cayenne pepper and black pepper; toss until evenly coated.

Spread the bread in a single layer on a baking sheet. Bake until golden brown, about 10 minutes. Remove from oven and set aside until needed.


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