3 tablespoons (packed) grated Parmesan cheese
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
3 tablespoons olive oil
2 garlic cloves, peeled, flattened
8 (1-inch) cubes crustless sourdough bread
2 hearts of romaine lettuce, leaves separated
6 cherry tomatoes, halved
Using back of spoon, mash anchovy to puree in small bowl. Whisk
in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon
mustard, minced garlic, and Worcestershire sauce. Gradually whisk
in 1/4 cup olive oil.
Heat 3 tablespoons oil in medium nonstick skillet over medium-low
heat. Add flattened garlic and saute until golden, about 4 minutes;
discard garlic. Add sourdough bread cubes and saute until golden
brown and crisp, about 9 minutes. Transfer bread cubes to paper
towels and drain.
Arrange 4 large romaine lettuce leaves on each of 2 plates. Top
each with 4 smaller leaves. Top lettuce with tomatoes. Drizzle
salads with dressing. Top with croutons and Parmesan shavings.
Season generously with pepper and serve.