I love food that you can eat with your hands.  And this salad is definitely fit for that.  I usually explain to guests when they sit down at the table that there’s a rule when eating the salad – you can’t use any utensils.  I usually get a few questionable looks, but as soon as they begin, they can’t stop.   This recipe has no anchovies or raw eggs, so it’s perfect for kids. 

Serves 4 

4 T mayonnaise – preferably Best Foods or Hellmann’s
2 T Dijon – preferably Greg Poupon
1 T Worchester sauce
1 T fresh squeezed lemon juice
2 T freshly grated parmigiano reggiano cheese + plus more for garnish
2 cloves of garlic – one finely chopped, one smashed
¼ - ½ c extra virgin olive oil + 2T
2 slices sourdough bread, crusts cut off and cut into 1 inch cubes
1 package hearts of romaine – usually three heads per package

Heat two tablespoons of oil in a small sauté pan over medium heat.  When oil is hot, add smashed clove of garlic. Sauté until garlic is fragrant, about 1 minute.  Add bread cubes and coat evenly with oil.  Stir cubes until crisp and toasted, approximately 5 minutes.  Transfer cubes to paper towel and cool.

Mix first six ingredients in a bowl to blend.  Slowly whisk in oil.  The amount of oil used depends on your taste.  Set dressing aside.

Take the lettuce heads and cut off the bottom of each head.  Separate the leaves into spears.  Place the whole lettuce leaves on salad plates with larger leaves on the bottom and smaller leaves on top.  Drizzle a couple tablespoons of dressing over each salad.  Top with croutons.  Using a vegetable peeler, shave parmigiano curls over the top.  Eat with your fingers!

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