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Croutons:
4 slices day-old crusty *bread,
cut into rough cubes
Olive oil spray
Kosher salt-or garlic salt
Spread cubes of day- old bread in single layer on a
cookie sheet. Spray with olive oil spray; season with salt and toss.
Spray again. Toast croutons in oven for ½ hour at 300 degrees or until
crisp. Remove from oven and let cool.
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Place garlic, lemon juice, anchovies and mustard in blender. Blend until
smooth. With blender running, SLOWLY drizzle in a tablespoon of oil at a
time.
It is SO important to do this slowly so that the oil suspends in the lemon
juice and mustard mixture, and becomes emulsified. Once it starts to
emulsify, you can pour a little more quickly. Stop blender occasionally to
be sure your sauce is creamy and not separated. If you pour too much or
too quickly you will have a "broken"sauce- it will look
separated. **(If this happens, don't throw it out. Pour into a glass and
start over with new lemon-mustard mixture. Drizzle in new oil SLOWER than
you did the first time. Once it becomes homogenous/ emulisfied you can add
the broken sauce back in-SLOWLY.
Taste for a balance of flavors, adding more lemon
juice or anchovies as desired. Toss lettuce thoroughly, with 1/2 of the
dressing. Taste to see if more is needed. Add as desired. Divide greens
among 4 plates; sprinkle with shredded Parmesan, a twist of freshly ground
black pepper on each, then top with slices of chicken of steak and
croutons. Optional: Skip the croutons and make a sandwich with the same
ingredients on a baguette for a picnic.
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