Ingredients:

2 tablespoons Unsalted Butter, melted
2 tablespoons Extra-Virgin Olive Oil
1 loaf rustic Italian Bread, crusts removed, cut into 3/4-inch pieces
1/4 teaspoon Cayenne Pepper, or to taste
2 cloves Garlic, very finely chopped
4 Anchovy Fillets, very finely chopped
Juice of 1/2 a Lemon
1 teaspoon Worcestershire Sauce
1/2 teaspoon Dijon Mustard
1 large Egg Yolk, pasteurized
1/3 cup Extra-Virgin Olive Oil
2 medium heads Romaine Lettuce, outer leaves discarded, inner leaves washed and dried
1 cup Parmigiano Reggiano Cheese, freshly grated
Coarse salt and freshly ground black pepper


Preparation:

1. Heat oven to 450°F
2. Combine butter and olive oil in a large bowl
3. Add bread cubes, and toss until coated
4. Season with salt, cayenne pepper, and black pepper; toss until evenly coated
5. Spread in a single layer on a rimmed baking sheet
6. Bake until croutons are golden brown, about 10 minutes
7. Set aside
8. Whisk together in a small bowl the garlic, anchovy fillets, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk
9. Drizzle in olive oil in a slow steady stream, whisking constantly, until dressing is emusified
10. Taste and adjust for seasoning with salt and pepper
11.Chop romaine leaves into 1-inch strips and place in a large bowl
12.Add croutons and cheese
13.Pour over a little dressing and toss to coat
14.If you wish, grate extra cheese over the top
15.Taste and adjust for seasoning with salt and pepper
16.Serve immediately