½ cup Harvest Farms Organic extra virgin olive oil
2 heads romaine lettuce hearts, leaves left whole
¼ cup Parmigiano Reggiano cheese, freshly grated
salt and pepper, to taste
Heat a large sauté pan over medium heat until hot. Add the olive oil to the hot pan, then when oil is hot, add the bread, tossing frequently. Cook until the bread is evenly toasted and browned. Season with salt and pepper.
To make the salad, add garlic, egg yolk, lemon juice, Worcestershire sauce, and Dijon mustard to a large wooden salad bowl, and whisk. Drizzle in olive oil, whisking continuously to emulsify the dressing. Add romaine lettuce, croutons, salt, pepper, and cheese, toss until well coated with the dressing. Serve on a platter as finger food.