Ingredients
Dressing
¼ cup lemon juice (from 2 lemons)
4 anchovy fillets
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 cloves garlic
2 tsp. coarsely ground black pepper
½ cup freshly grated Pecorino Romano or Parmigiano-Reggiano
1 egg yolk (optional)
½ cup EVOO
Croutons
1 tbsp. unsalted butter
3 tbsp. EVOO
2 cloves garlic, crushed
4 cups (about 8 oz.) bite-size cubes stale peasant bread or white Italian bread
Coarsely ground black pepper
1 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
Salad
4 cups coarsely chopped romaine lettuce (from 1 large head)
2 cups arugula or watercress
¼ cup crumbled blue cheese
Directions
Preheat oven to 400˚F.
For the dressing, combine lemon juice, anchovies, Dijon, Worcestershire sauce, garlic, pepper, cheese, and egg yolk (if using) in a food processor. Pulse to combine, then with machine running, slowly stream in the EVOO. Taste and adjust seasoning, if necessary.
For the croutons, melt butter with EVOO in a large skillet over medium heat. Add garlic and bread; stir until evenly coated. Turn off heat. Sprinkle pepper and cheese over croutons and stir to coat. Transfer croutons to a baking sheet in an even layer. Bake until deeply golden and fragrant, 10 to 12 minutes. Let cool for at least 10 minutes.
Assemble salad, combining the lettuce, arugula, blue cheese, dressing, and some croutons. (Store extra croutons in a tin or wrap in foil for up to 2 weeks.)
