This recipe is fast and easy and a definite crowd pleaser. Well, if your crowd loves anchovies like we do. Never fear, something about the lemon juice tones the little fishies down (although I have no problem eating them right out of the can). Kids love helping make homemade croutons. Amazing what a little stale bread can do.
a couple of slices of bread
1 head of romaine lettuce
2-3 tablespoons of olive oil
2 lemons (we like Myer Lemons)
2 garlic cloves, minced
1 can of anchovies
parmesan cheese, grated
Cut bread into little squares
Arrange bread on a baking sheet and put into oven at 300 degrees for about 20 minutes, flipping half way through.
While the bread is becoming a crisp and crunchy crouton, peel the garlic, juice the lemons, and cut half the can of anchovies into little slices.
Mix together the lemon juice, olive oil, and anchovies in a bowl. I say 2-3 tablespoons of oil because you definitely want more lemon juice than olive oil, but who knows how juicy those lemons are. You may have to adjust your ratio. And on that note, who is to say how large that head of lettuce is. When you dress your salad, pour a little at a time. They say when you are going out that it is always better to be overdressed...but I definitely do not think this applies to salads. Nothing worse than an overdressed salad!
Next using a garlic press, add garlic and mix well. If you don't own a garlic press finely chop your garlic and crush it with a knife to release the flavor.
When the croutons are out of the oven, add a bit of olive oil and a splash of the dressing to a pan and flip croutons around to coat. Cook for about two minutes.
Then toss the dressing and grated parmesan cheese (about a tablespoon or so) with chopped lettuce and top with croutons and the leftover little fishes. Simple and oh so good! Enjoy!