DIRECTIONS

• Preheat the oven to 350F, place a rack on the bottom level.
• Make the croutons:
  • Use day-old sourdough bread.
  • Slice off the crust or not (your choice).  We leave ours on.
  • Slice into 1/2 inch to 3/4 inch cubes.
  • Sprinkle 2 tbsp of olive oil, add a pinch of salt and a turn or two of a black pepper mill, mix well.
  • Spread out on a baking tray and place in the preheated until browned (about 15 minutes), turn half way through.
  • Carefully remove the tray and cool on a wire rack.
  • Remove the croutons, store in an airtight plastic container.  (May be done a day or two ahead).
• Wash the lettuce well, cut off the thick base, remove and discard any discolored stalks or leaves, chop into 1 to 2-inch pieces, wash once again, spin dry; set aside in a large salad mixing bowl.
• Peel and mince the garlic; set aside.
• Mash the anchovy fillets with a fork; set aside.
• Make the dressing:
  • Place the yolks and water in a medium-size mixing bowl, whisk continuously until you have a smooth, creamy consistency and uniform color.
  • Add the lemon juice, mustard, garlic and mashed anchovies, whisk until completely incorporated.
  • While continuing to whisk slowly drizzle the olive oil then the safflower oil until you have a smooth and creamy consistency.
  • Whisk in the grated parmesan.
  • Season to taste with salt, black pepper, and more lemon juice if desired.
• Make the salad:
  • Pour one-half of the dressing over the lettuce, mix well.
  • Taste for seasoning, add more dressing, salt, and pepper if desired at this point.