cook like james

Garlic croutons

4 garlic cloves

1/4 cup extra virgin olive oil

2 cups bread cubes, 3/4-inch, cut from a good quality baguette

1 pinch salt

Salad

3 romaine lettuce hearts, about 10 generous cups (remove any dark green outer leaves)

2 tablespoons lemon juice

2 ½ tablespoons mayonnaise

¼ to ½  teaspoon Worcestershire sauce

5 tablespoons olive oil

¼  teaspoon salt

fresh ground black pepper

1/4 cup freshly grated parmesan cheese, plus extra for sprinkling (preferably Parmigiano-Reggiano)

Directions

To make croutons:

1.     Adjust oven rack to middle position and heat to 350 degrees.  Meanwhile, with motor running, drop garlic cloves through feeder tube of food processor to mince. (A blender works as well.) Scrape down sides of bowl and add oil through feeder tube. Continue to process so that garlic releases its flavor into oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; reserve half of the pureed garlic for dressing and set aside remaining half for another use. You should have about 3 tablespoons of garlic oil.

2.    Raise heat under skillet to medium. Place bread cubes in medium bowl. Drizzle 2 tablespoons garlic oil evenly over bread, along with a big pinch of salt; toss to coat. Add remaining 1 tablespoon oil; toss again. Spread bread cubes in an even layer on a rimmed baking sheet; bake, stirring occasionally until golden, 12-15 minutes. Cool on baking sheet to room temperature. The croutons can be covered and stored at room temperature for 24 hours. 

To prepare salad:

1.    Cut off bottom 1 1/2 to 2 inches of core from bottom of each romaine heart. Separate heart into individual leaves. Put leaves in large bowl.

2.    Whisk lemon juice, mayonnaise, Worcestershire and reserved garlic in a small bow (or shake in a sealed jar)  Drizzle lettuce with olive oil, sprinkle with salt and pepper, and toss lightly, carefully, and thoroughly so that lettuce is evenly coated with oil. (Clean hands work well.)

3.    Drizzle lemon mixture over lettuce; toss again. Sprinkle 1/4 cup Parmesan over greens; toss again. Sprinkle croutons over salad, toss, and serve, sprinkling each portion with a little more Parmesan cheese.