Ingredients
1/2 baguette
1/4 c. extra-virgin olive oil
1/2 c. mayonnaise
4 oil-packed anchovy fillets
2 tbsp. fresh lemon juice
2 large garlic cloves
1 tsp. Dijon mustard
Freshly ground pepper
6 slice lean bacon (3 ounces)
1 1/2 lb. romaine lettuce
1 long red chile
1/4 c. freshly grated Parmesan cheese
Preparation
Step 1Preheat 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.Step 2Meanwhile, 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 1/4 cup of olive oil. Season the dressing with pepper.Step 3In a large skillet, cook the bacon over moderate heat until browned and crisp, about 3 minutes per side. Drain and slice crosswise 1 inch thick.Step 4In a large bowl, toss the romaine with the sliced chile, croutons and the bacon. Add the dressing and toss. Sprinkle the Parmesan over the salad, toss again and serve right away.Step 5Make Ahead: The dressing can be refrigerated overnight.
