- 1 oil-packed anchovy fillet, finely chopped
- 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
- Parmesan shavings
- 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. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
- Heat 3 tablespoons oil in medium nonstick skillet over medium-low heat. Add flattened garlic and sauté until golden, about 4 minutes; discard garlic. Add sourdough bread cubes and sauté until golden brown and crisp, about 9 minutes. Transfer bread cubes to paper towels and drain. (Can be made 1 day ahead. Cool completely, then store airtight at room temperature.)
- Arrange 4 large romaine lettuce leaves on each of 2 plates. Top each with 4 smaller leaves. Top lettuce with tomatoes. (Can be made 3 hours ahead. Cover with plastic wrap and refrigerate.) Drizzle salads with dressing. Top with croutons and Parmesan shavings. Season generously with pepper and serve.