Croutons:
One 11-ounce baguette
One 11-ounce baguette
2 tablespoons butter
2 tablespoons plus 1/2 cup extra-virgin olive oil
1 garlic clove, peeled
2 anchovy filets
1/3 cup finely grated Parmesan cheese
1/4 cup fresh lemon juice
1 large egg yolk
1 tablespoon Dijon mustard
1/4 cup grapeseed oil
Salt and freshly ground black pepper
2 tablespoons water (optional)
2 heads romaine lettuce
Shaved Parmesan cheese, for garnish
Preheat the oven to 400°F.
Using a serrated knife, remove the crust from the baguette, then tear the bread into bite-size pieces.
Melt the butter with 2 tablespoons of olive oil in a heavy large sauté pan over medium heat. Remove the pan from the heat. Add the bread pieces and toss to coat. Season to taste with salt and pepper.
Transfer the bread pieces to a baking sheet and bake until golden brown and crisp, about 12 minutes. Set aside to cool.
In a food processor, finely chop the garlic and anchovy filets. Add the grated Parmesan cheese, lemon juice, egg yolk, and mustard and blend well. With the processor on, slowly drizzle in the grapeseed oil and the remaining 1/2 cup of olive oil until the dressing is thick and creamy. Season to taste with salt and pepper. If necessary, add enough water to thin the dressing to the desired consistency.
Remove the tough outer leaves from each head of lettuce. Rinse the lettuce in cold water then tear the lettuce into bite-size pieces. Spin the lettuce in a lettuce spinner to remove the excess water. Refrigerate until cold.
Toss the lettuce in a large bowl with enough dressing to coat. Season to taste with salt and pepper. Toss the salad with the croutons then divide the salad among serving plates. Garnish with the shaved Parmesan and serve.