If you prefer not to use the raw
yolk in this recipe, substitute 
one tablespoon of store-bought 
mayonnaise.
   
INGREDIENTS (For the croutons):
2 tablespoons unsalted butter,
  melted   
2 tablespoons extra-virgin,
  olive oil   
1 eight to ten ounce loaf,
  Italian bread, crusts removed,
  cut into 3/4-inch pieces   
1 teaspoon salt   
1/4 teaspoons ground,
  cayenne pepper   
1/2 teaspoons freshly ground,
  black pepper   
    
INGREDIENTS (For the salad):   
2 cloves garlic   
4 anchovy fillets   
1 teaspoon salt   
1 teaspoon freshly ground,
  black pepper   
1 tablespoon freshly squeezed,
  lemon juice   
1 teaspoon Worcestershire sauce   
1/2 teaspoon Dijon mustard   
1 large egg yolk (or 1 table-
  spoon, mayonnaise)   
1/3 cup extra-virgin olive oil   
2 ten-ounce heads romaine lettuce,
  outer leaves discarded,
  inner leaves washed and dried   
1 cup freshly grated Parmesan

DIRECTIONS:   
Heat oven to 450 degrees. Combine butter
and olive oil in a large bowl. Add bread
cubes, and toss until coated. Sprinkle 
salt, cayenne pepper, and black pepper;
toss until evenly coated. Spread bread in
a single layer on an 11-by-17-inch baking 
sheet. Bake until croutons are golden, 
about 10 minutes. Set aside until needed.   
 
Place garlic, anchovy fillets, and salt in
a large wooden salad bowl. Using two dinner 
forks, mash garlic and anchovies into a paste.   
 
Using one fork, whisk in pepper, lemon juice, 
Worcestershire sauce, Dijon mustard, and 
egg yolk; whisk in the olive oil.   
 
Chop romaine leaves into 1 to 1-1/2-inch 
pieces. Add croutons, romaine, and cheese 
to the bowl, and toss well. If you wish, 
grate extra cheese over the top. Serve 
immediately.

To make a version of this dressing that 
you can store, simply mince garlic and 
anchovies, and place with remaining 
ingredients in a jar. Screw the lid on 
the jar tightly, and shake to combine. 
Shake the jar before each use. Store, 
refrigerated, up to 4 days.

Serves 4 to 6
 
*Food containing raw eggs should not be 
 prepared for pregnant women, babies, 
 small children, or other people whose 
 health is compromised. Replace the egg 
 yolk with mayonnaise if necessary.