April 8th, 2012
Recipe by Paula Bowman
Preheat oven to 400°F.
On a rimmed sheet pan, toss bread cubes with olive oil and black pepper. Add 2 tablespoons Parmesan cheese and toss until well coated. Bake, stirring once, until golden brown, about 15 minutes. Remove from heat and let cool.
On another rimmed sheet pan, arrange bacon, if using, in a single layer and bake until crispy, about 12 to 15 minutes. Transfer bacon to paper towels, drain then crumble into bite-sized pieces and set aside.
Meanwhile, in the small bowl of a food processor or blender, combine anchovies and 1/4-cup Parmesan cheese and process until smooth. Add mayonnaise, red wine vinegar, garlic, mustard, celery salt, Tabasco and Worcestershire sauce and puree until blended. Thin dressing with 1 teaspoon of water, adding more if necessary, until dressing is desired consistency. Season to taste with salt and pepper and refrigerate if not using right away.
In a large bowl, combine romaine leaves, 1 tablespoon Parmesan cheese and half the dressing. Toss well, adding more dressing as needed until lettuce is lightly coated. Add croutons and cooked bacon; toss again. Arrange salad evenly in loose stacks among 4 plates and sprinkle with remaining Parmesan cheese. Serve with a lemon wedge, if desired.