| Prep Time: | Cook Time: | Serves: |
| - | - | 4 |
Two stars of Italian cuisine--parmesan cheese and garlic--share the stage in Olivier's enticing oil that brightens bruschetta, grilled meat and poultry, sautéed vegetables and salads.
Recipe courtesy of Williams-Sonoma
Ingredients
- 2⁄3 cup Olivier Toasted Parmesan and Garlic
- Dipping Oil
- 2 to 3 slices country bread, each 1⁄2 inch thick,
- cut into 1⁄2-inch cubes
- Salt, to taste
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 2 anchovy fillets, minced (optional)
- 1⁄8 teaspoon Worcestershire sauce
- Freshly ground pepper, to taste
- 2 hearts of romaine lettuce, washed, dried and
- leaves separated
- 1 tablespoon chopped fresh chives
Preparation
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In a large sauté pan over medium heat, warm 1/3 cup of the oil. Add the bread cubes and cook, stirring occasionally, until golden, about 3 minutes. Transfer the croutons to a paper towel-lined plate, season with salt and set aside.
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In a bowl, whisk the egg yolk until smooth. While whisking, slowly drizzle in the remaining 1/3 cup oil. The mixture should be creamy. Whisk in the lemon juice, anchovies, Worcestershire sauce, salt and pepper.
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Place the lettuce leaves and the croutons in a large bowl. Add just enough dressing to generously coat the leaves and toss until they are evenly coated. Divide the salad among 4 chilled salad plates and garnish with the chives. Pass any remaining dressing at the table. Serve immediately.
