This recipe is adapted from Williams Sonoma. I don’t think I’ve ever made something from one of their books that hasn’t turned out perfectly!
Anyway, I’m trying to hold on to summer as long as I can by making salads, and this is one of my all time favorites:
2 cups cubed sourdough bread
3 T plus 1/2 cup of EVOO
3 cloves of garlic (wow!)
6 anchovie filets
1 T Worcestershire Sauce
2 t red wine vinegar
2 heads of hearts of romaine lettuce
First, cube the bread, then put the cubes on a baking sheet, sprinkle them with 3 T of olive oil and 1/2 t each of Kosher salt and fresh ground pepper.
Put them in a preheated 350 degree oven for about 15 minutes, or until golden brown
After they cool, rub one side of them with an unpeeled clove of garlic
Then peel the garlic cloves and smash in the bottom of a large salad bowl with 1/2 t Kosher salt
Smash 4 anchovie filets into the salt/garlic mixture.. Isn’t this fun?
Chop the lettuce into large pieces and dump it on top of the dressing
Toss the lettuce with the dressing, break the egg into the bowl and toss again (if you aren’t absolutely sure that your eggs are salmonella free, skip this part!)
Right before serving, add the croutons and parmesan and toss lightly.
Easy peasy..So, I think if we all just keep making salads, maybe winter will stay away for a while! Whatya think?