2 egg yolks
juice from ˝ lemon
1/4 teaspoon salt
freshly ground black pepper
1 teaspoon anchovy paste
1/2 to 1 clove garlic, finely minced or mashed into a paste
1/2 cup canola oil
1/4 cup olive oil
4 thick slices of Italian bread, cut into 1-inch cubes
salt and freshly ground black pepper
3 or 4 hearts of Romaine lettuce, washed and dried
Make the croutons by pre-heating the oven to 375 degrees F (or pre-heat the air fryer to 370 degrees F). Toss the cubed bread in a bowl with the some olive oil, salt and freshly ground black pepper. Spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
Make the dressing by whisking the egg yolks, lemon juice, salt and pepper together. Add the anchovy paste and garlic and whisk well. Slowly drizzle in the oils, whisking constantly. Add very slowly at first, so that the sauce doesn’t break. Whisk patiently, adding the oil slowly until all the oil has been incorporated.
Cut the Romaine leaves into bite-sized pieces (or leave them whole if desired). Toss the lettuce leaves with some of the dressing. Toss the croutons in at the last minute and plate.
Using a vegetable peeler, peel big shavings of Parmigiano-Reggiano cheese on top and serve with some freshly ground black pepper.