In a medium bowl mix the Extra Virgin Olive Oil from Spain with the chopped garlic and stir with a mixing spoon for 30 seconds. Strain into a large bowl, pressing with a spoon to remove the maximum possible amount of oil, leaving the garlic behind. Set aside the pressed garlic.
Put the bread in the garlic oil and stir to coat well and evenly. Add 2 ½ tbsps. of finely grated Parmesan cheese, the salt and pepper, and stir well. Transfer to a pan and cook until the croûtons are lightly browned and crisp (about 15 minutes). Remove from the pan and add a further 1 ½ tbsps of finely grated Parmesan and stir. Set it aside to cool.
Mix the egg yolk, lemon juice, anchovy, Worcestershire sauce, salt, garlic, and Extra Virgin Olive Oil from Spain. Blend it with a hand-held mixer, food processor or blender.
Finally, add 4 tbsps. of Parmesan and blend it once more.
Cut the stem of the lettuce and separate the leaves until they are all loose. Cut the larger leaves in two and keep the small leaves whole.
To dress the salad
Put the leaves in a large bowl and add 3 tablespoons of dressing, you may add more if wanted. Using a fork and a salad spoon or with a gloved hand, toss the leaves until they are well covered with the dressing, the remaining Parmesan and the homemade croûtons, stir again.
Presentation of the dish:
To serve, put the leaves on a plate and put the homemade croûtons on top of them. Add more Parmesan on top if you like.
You can serve this salad as a main course or to accompany this grilled salmon. You’ll love the combination of flavors!
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15 tbsp. of finely grated Parmesan cheese: 7 ½ tbsp. of cheese for the sauce and another 7 ½ tbsp. to finish the dressing of the salad)