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Ingredients
  • subheading: For the Croutons:
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 (1-pound) loaf country-style white bread, cut into ½-inch pieces
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • subheading: For the Salad:
  • 2 garlic cloves
  • 4 anchovy fillets, preferably salt-cured, rinsed if salted; or 2 teaspoons anchovy paste
  • 1 teaspoon salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • 1 large egg yolk
  • ½ cup extra-virgin olive oil
  • 1 cup freshly grated Parmesan cheese, plus more for garnish, if desired
  • 2 (10-ounce) heads romaine lettuce, outer leaves discarded, inner leaves washed and dried
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