Ingredients:

  • 4 cups sourdough bread, cut into 1-inch cubes
  • 3 tbsp extra-virgin olive oil
  • 0.5 tsp garlic powder
  • 0.25 tsp sea salt
  • 2 garlic cloves, minced
  • 1 tsp anchovy paste
  • 2 large egg yolks
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 cup avocado oil
  • 0.5 cup finely grated Parmigiano-Reggiano
  • 0.5 tsp freshly cracked black pepper
  • 3 large heads Romaine lettuce, chopped
  • 0.5 cup shaved Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10–12 minutes until golden brown and crisp. Set aside to cool.
  2. In a medium bowl, whisk the garlic paste, anchovy paste, lemon juice, egg yolks, and Dijon mustard until smooth.
  3. Slowly drizzle in the avocado oil while whisking constantly until the mixture becomes thick and creamy. Fold in the grated Parmesan and black pepper.
  4. Tear or chop the romaine into bite-sized pieces. Use a salad spinner to ensure the leaves are completely dry so the dressing adheres properly.
  5. Place the lettuce in a large bowl. Drizzle half the dressing over the leaves and toss gently. Add the croutons and half of the shaved Parmesan. Toss again, adding more dressing as needed.
  6. Top with the remaining shaved Parmesan ribbons and a final crack of black pepper. Serve immediately.