Makes 4 to 6 servings
Not only is putting anchovies through the garlic press easier (and less messy) than mincing them on a cutting board; it’s also a better way to get the anchovies into a smooth paste. Why not just use premade anchovy paste? With the press, you can use better quality, juicy anchovies, packed in oil instead of water. They’re also less salty than anchovy paste.
About 3 cups bread torn into about 1-inch chunks (crusts included), preferably from a country boule
Up to ½ cup plus 3 tablespoons olive oil
1 medium garlic clove, peeled
1 to 2 jarred or tinned anchovy fillets
1 large egg yolk
2 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon finely grated lemon zest
½ teaspoon table salt
½ teaspoon ground black pepper, plus additional for garnishing if desired
¼ cup finely grated Parmigiano-Reggiano (about ½ ounce)
3 Romaine hearts, leaves separated and chopped
1. Position the rack in the center of the oven; heat the oven to 375°F.
2. Toss the bread chunks and 2 tablespoons olive oil on a large lipped baking sheet. Bake, tossing occasionally, until golden brown and crisp, about 15 minutes.
3. Cool on the baking sheet for at least 15 minutes, or up to 3 hours, tossing occasionally to keep the bottoms from getting soggy.
4. Press the garlic and then the anchovies through a garlic press into a large serving bowl. Whisk in the egg yolk, vinegar, mustard, Worcestershire sauce, lemon zest, salt, and pepper until fairly creamy. Drizzle in a little olive oil, maybe 1 tablespoon, and whisk it until uniform. Then continue drizzling in up to ½ cup more oil, whisking all the while, to form a thick dressing. Taste it for sourness. If it’s too acidic, add a little more olive oil until it tastes smooth and rich. Stir in the cheese.
5. Add the lettuce and toss well but gently. Serve at once, sprinkling the croutons over each plateful. Garnish with more black pepper, if desired.