Ingredients
1 baguette, sliced into 1/4″ slices
3/4 cup of mild EVOO – such as Athinolia
Salad Dressing:
1/2 cup Garlic Infused Olive Oil
1/4 cup finely grated Parmesan cheese
kosher salt & freshly ground black pepper
1 egg yolk
1 Tbs fresh lemon juice
4 anchovies (or anchovy paste)
1 tsp Worcestershire sauce
2 cups thinly chopped Romaine lettuce hearts
Directions
Drizzle EVOO on baguette slices and toast in oven until golden brown. Set aside.
Make salad dressing :
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese in food processor or blender. Pulse to combine. With processor running, slowly drizzle in the garlic oil until a smooth emulsion forms. Season to taste with salt & pepper.
Toss chopped Romaine lettuce in the dressing and top baguette toast. Shave fresh Parmesan on tops and serve.