Klein Family Cookbook

Vegetables, Side Dishes & Salads

Dressing:

1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

8 anchovy fillets ( I use anchovy paste)

3 tablespoons fresh lemon juice

3 garlic cloves

2 tablespoons Dijon mustard

3/4 cup olive oil

Croutons and Salad:

3 tablespoons olive oil

4 garlic cloves, minced

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

3/4-inch-thick country bread slices, crusts cut off, bread cut into

3/4-inch cubes (about 4 cups total)

12 cups coarsely tom hearts of romaine (about 9 ounces)

1/2 cup freshly grated Parmesan cheese

Cracked black pepper

For Dressing: Combine 1/2 cup Parmesan, anchovies or anchovy paste, lemon

juice, 3 garlic cloves and mustard in processor; blend well.

With processor running, slowly add olive oil. Season with salt and pepper.

For Croutons and Salad: Preheat oven to 325. Heat 3 tablespoons oil in heavy

medium skillet over medium heat.

Add garlic, thyme and rosemary; saute until fragrant, about 1 minute.

Remove from heat.

Add bread cubes to skillet with garlic-herb oil and toss to coat.

Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper.

Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan

cheese and toss to coat. Add croutons and toss well.

Serve, passing remaining dressing, Parmesan cheese and cracked black pepper

separately.

6 to 8 servings