1 tsp anchovy paste or 2 small fillets chopped finely and mashed into a paste
1 cup Hellman's mayonnaise
2 cloves garlic minced
2 tbsp lemon juice from one whole lemon
1 tsp dijon mustard
1 tsp red wine vinegar
1 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp black pepper
In a medium bowl whisk together all ingredients until fully combined. Season to taste with additional salt and pepper if needed.
4 cups cubed bread (try to use a crusty sturdy bread like sourdough)
1/2 cup olive oil
3 cloves garlic minced
2 tbsp fresh parsley minced
salt and pepper
Preheat the oven to 375 degrees F. In a medium skillet heat olive oil over medium high heat. Add garlic and cook until it becomes golden and fragrant, about 2 - 3 minutes. Make sure to keep stirring so that the garlic doesn't burn. Strain the olive oil and garlic mixture so there are no garlic pieces left (these will burn in the oven). Coat the bread in the oil and place on a baking sheet. Bake for 30 minutes, flipping occasionally until the bread is crispy. Remove from the oven and allow to cool. Toss with parsley and salt and pepper.
For the salad
4 heads of romaine chopped
1/3 cup grated or shaved parmesan
fresh ground black pepper
Combine romaine with dressing and croutons in a large serving bowl. Top with fresh grated parmesan or shaved ribbons of parmesan. Serve with additional fresh black pepper.