Ingredients
½baguette
¼cupextra virgin olive oil
½cupmayonnaise
4anchovy fillets,oil-packed
2tbspfresh lemon juice
2large garlic cloves
1tspdijon mustard
freshly ground pepper
6slicelean bacon,(3 oz)
1½lbsromaine lettuce
1long red chile
¼cupparmesan cheese,freshly grated
Preparation
Preheat the oven to 400 degrees F.
Spread the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for about 5 minutes or until golden brown. Let the toasts cool, then break them into large pieces.
Meanwhile, in a mini food processor, combine the mayonnaise, anchovies, lemon juice, garlic, and mustard and blend until smooth. With the processor on, slowly pour in the olive oil. Season the dressing with pepper.
In a large skillet, cook the bacon over moderate heat for about 3 minutes per side until browned and crisp. Drain and slice crosswise 1-inch thick.
In a large bowl, toss the romaine with the sliced chile, croutons, and bacon. Add the dressing and toss.
Sprinkle the Parmesan over the salad, toss again, and serve right away. Enjoy!
