- 8 tablespoons olive oil
- 1/2 pound sourdough baguette, cut into 1-inch cubes
- 3/4 teaspoon salt
- 3/4 teaspoon fresh-ground black pepper
- 4 cloves garlic, minced
- 1 tablespoon cooking oil
- 3/4 pound shiitake mushrooms, stems removed, caps sliced
- 1/2 cup chopped fresh parsley
- 2 hard-cooked eggs
- 3 tablespoons wine vinegar
- 2 1/2 teaspoons anchovy paste
- 2 small heads romaine lettuce, cut crosswise into 1/2-inch strips
- 1/4 cup grated Parmesan
- In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat. Add the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat the bread with the oil. Saute the bread until crisp and lightly browned, about 5 minutes. Remove from the heat and stir in half the garlic. Transfer to a large salad bowl.
- In the same pan, heat the cooking oil over moderately high heat. Add the mushrooms, 1/4 teaspoon pepper, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer. Add the mushrooms to the croutons.
- Put the eggs, vinegar, anchovy paste, and the remaining garlic, 1/4 teaspoon pepper, and 5 tablespoons olive oil in a blender or food processor and whir until smooth. Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.