For the dressing:
Place vinegar, egg yolks, lemon juice, Dijon, garlic, Worcestershire, hot red pepper sauce, and anchovy fillets in a blender with a lid attachment. Blend on high speed. Slowly incorporate the olive oil while blending. Add the Parmesan and pulse lightly. Season to taste with salt and pepper.
Preheat the oven to 325 degrees F.
Spread cubed bread out on a sheet pan and toast in the oven until they are crisp and an even pale brown. Place the olive oil in a small pot or saute pan over medium heat and add the crushed garlic. Allow the garlic to lightly brown, then remove the crushed cloves with a spoon. Remove the oil from the heat. Toss the croutons in the garlic oil and then in the grated Parmesan.
Wash and dry the romaine. Break small leaves into crosswise halves or thirds. Separate large leaves from their central rib and discard the tough rib. Tear the leaves into medium sized pieces.
In a large bowl, toss together the lettuce leaves and dressing. Add the grated Parmesan and the croutons. Finish the salad with fresh ground black pepper.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jill Davie