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  • half cup mayonnaise
  • 1/4 cup bitter cream
  • 1 half tsp anchovy paste
  • 3 cloves garlic , pressed with a garlic press, grated, or finely minced
  • 1 half Tbsp olive oil
  • 2 – 3 Tbsp lemon juice
  • 1 half tsp Dijon mustard
  • half – 1 Tbsp Worcestershire sauce
  • 1/4 – half tsp freshly floor black pepper , relying in your tastes
  • 1/4 cup finely shredded contemporary parmesan cheese
  • Salt to style


  • half loaf artisan bread , 1-2 days outdated
  • 3 Tbsp olive oil
  • 3 cloves garlic , pressed with a garlic press, grated, or finely minced
  • 1/4 every salt and black pepper


  • 1 giant head Romaine lettuce , chopped
  • half cup shredded or shaved Parmesan cheese



  1. To a mixing bowl, add mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic and stir. Whisk in bitter cream. Place in hermetic container within the fridge till serving.


  1. Preheat oven to 375 levels. Slice bread into slices 3/4-inch thick then minimize every slice into cubes. Unfold out bread cubes in a single layer on a baking sheet and bake 5 minutes. Whereas they’re baking, in a mixing bowl, whisk collectively olive oil, garlic, salt and pepper.
  2. Take away baking sheet from the oven and drizzle with garlic oil combination, toss to mix, then bake 5 minutes.
  3. Take away sheet from the oven and toss, then bake 5 – 6 minutes longer, till golden brown and crisp. Take away from oven and put aside.


  1. In a big salad bowl toss collectively lettuce, croutons and Parmesan cheese. Drizzle with dressing and toss. Sprinkle with further Parmesan and black pepper if desired.

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