- 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
- 8 anchovy fillets
- 3 tablespoons fresh lemon juice
- 3 garlic cloves
- 2 tablespoons Dijon mustard
- 3/4 cup olive oil
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total)
- 12 cups coarsely torn hearts of romaine (about 9 ounces)
- 1/2 cup freshly grated Parmesan cheese
- Cracked black pepper
- Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.
- Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.
- Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.