Soups & Salads
- A half of a long baguette, sliced into 1/4-inch rounds, brushed with olive oil
- 2 garlic cloves, peeled and finely chopped
- 6 canned anchovies
- 2 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 egg yolk
- 3/4 cup good-quality olive oil
- 4 romaine hearts (36 leaves)
- 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan,
- Heat the oven to 425 degrees.
- Spread the baguette slices on a baking sheet and bake until well browned and crisp, about 10 minutes.
- In a very large bowl, mash the garlic into a paste using either the back of a fork or a wooden spatula.
- Add the anchovies and lime juice and mash them to a paste with the garlic.
- Mix in the mustard, then the Worcestershire and finally the egg yolk.
- Slowly drizzle the olive oil in a thin stream into the base, whisking with the fork as you add it until it comes together as a light dressing.
- Pour half the dressing into a jar, cover and refrigerate.
- Add the romaine leaves to the remaining dressing and toss to coat.
- Arrange 6 romaine leaves on each of the 6 chilled plates.
- Sprinkle with the grated cheese and garnish with toasted croutons.