juice from ˝ lemon (about 2 teaspoons)
1/4 teaspoon salt
freshly ground black pepper
1 teaspoon anchovy paste
clove garlic, finely minced or mashed into a paste
1/4 cup plain natural yogurt
2 teaspoons olive oil
a couple dashes of Worcestershire sauce
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 lemon juice, salt, pepper, anchovy paste and garlic together and whisk well. Add the yogurt and olive oil, and mix well to blend. Season to taste with salt, more lemon juice and the Worcestershire sauce.
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.