10 ounces fresh spinach leaves, cleaned, dried and stemmed 1 egg yolk ½ teaspoon anchovy paste 2 cloves fresh garlic, pressed 2 teaspoons Dijon-style, coarse-grain mustard ½ teaspoon Worcestershire sauce freshly ground pepper 1/4 cup olive oil ¼ cup vegetable oil 1/2 cup Parmesan cheese, freshly grated 2 tablespoons freshly squeezed lemon juice
Homemade bread cubes: bread, crusts removed, cut into ½-inch cubes, enough to equal 1 cup 1 clove fresh garlic, pressed 1/4 cup olive oil
Preparation
Preheat oven to 300 Place bread cubes on a flat baking sheet. Combine garlic and oil and drizzle over bread cubes while tossing to coat evenly. Bake in preheated oven, tossing occasionally, until crisp, about 30 to 40 minutes. In large salad bowl, place egg yolk, anchovy paste, garlic, mustard, Worcester- shire sauce and pepper. Beat vigorously with a whisk. Very slowly whisk in oils until thick and creamy. Add spinach and toss until well coated. Add half of cheese and half of croutons. Toss well. Drizzle with lemon juice and gently toss again. Divide salad onto four chilled salad plates. Top with remaining croutons and cheese.
