Preparation:
garlic croutons (crisp bread cubes in a low oven; heat a little olive oil in a skillet, add a crushed garlic clove, sauté long enough to flavor the oil, then sauté bread cubes until brown)
Mortar anchovies, garlic and salt into a paste. Whisk in other ingredients. Toss with the romaine, grind on fresh pepper, garnish with croutons and sprinkle with a little more grated Parmesan. |
