Oh summer, when will you be over? Don’t get me wrong. I’m not a summer hater, but it’s to that point of summer that I’m ready for it to be oooover. On days like today, when it’s just too hot to turn on the oven, salads make a perfect meal. Chicken or shrimp can also be added. Also, this recipe makes lots but keeps wonderfully in the refrigerator for salads throughout the week!
8-10 anchovy fillets
4 tablespoons red wine vinegar
3 tablespoons spicy mustard
2 large or 3 small garlic cloves
2/3 cup vegetable oil
1/3 cups grated Parmesan cheese, plus more for garnish
Combine the anchovy fillets, red wine vinegar, mustard, and garlic in a food processor until smooth. Add the egg and incorporate. Next, add the oil. I like to pour some of the oil the anchovies are packed in into the measuring cup first and finish with vegetable oil. Pulse the food processor until emulsified. Transfer to storage container /jar and add Parmesan cheese and salt and pepper to taste. Place dressing in the refrigerator and chill at least 30 minutes allowing dressing to chill and thicken.
Meanwhile, cut baguette into bite-sized pieces. Arrange on a baking sheet and bake for 10-12 minutes or until golden brown at 400 degrees.
When ready to eat, tear washed and dried lettuce leaves. Toss with dressing until leaves are coated. Garnish salads with croutons and remaining Parmesan cheese.