Ingredients
Units
Scale
- For the Croutons:
- 5 - 6 slices of country white or wheat bread (you may use Italian or French bread also)
- 1/4 cup olive oil
- 1 tsp. kosher salt
- 3-4 dashes of hot sauce (your favorite)
- 1/2 tsp. black pepper
For the Dressing:
- 1 tsp. freshly ground black pepper
- 1 tablespoons freshly squeezed lemon juice
- 1 tsp. Worcestershire Sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon mustard (preferably smooth)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 - 1/2 cup olive oil
For the Salad:
- 1 large clove of garlic
- 1/2 head of iceberg lettuce - sliced thin (or one large head of romaine lettuce)
- 1/4 head of green cabbage - sliced thin
- 1/2 cup of Italian parsley - chopped fine
- 1 small red onion - sliced thin
- 2 vine-ripe tomatoes - quartered
- 3 - 4 Wild Planet White Anchovies in extra virgin olive oil
Instructions
For the Croutons:
- Preheat oven 350 degrees:
- Cut the bread into ¾ inch cubes. In a bowl, combine the oil, salt, black pepper and the hot sauce. Add the bread cubes and toss until the cubes are coated.
- Spread the cubes out on a large baking sheet. Bake for about 15 minutes or until just browned.
For the Dressing:
- Combine the ingredients for the dressing and whisk.
For the Salad:
- Crush the garlic and rub the salad bowl with the crushed garlic. Assemble the salad in the bowl rubbed with the garlic.
- Add the warm croutons to the salad. Plate the salad and top with three or four anchovies and drizzle with the dressing.
- Serve with a little extra grated cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
