Ingredients
1/2 baguette, sliced 1/3 inch thick
1/4 cup extra virgin olive oil, plus more for brushing
1/2 cup mayonnaise
4 oil packed anchovy fillets, preferably spicy, drained and chopped
2 tablespoons fresh lemon juice
2 large garlic cloves coarsely chopped
1 teaspoon dijon mustard
freshly ground pepper
6 slices lean bacon (3 ounces)
1 1/2 pounds romaine lettuce, torn into large bite sized pieces
1 long red chile, seeded and thinly sliced crosswise
1/4 cup freshly grated parmesan cheese
Preparation
Preheat oven to 400 degrees. Spread the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for about 5 minutes, or until golden brown. Let the toasts cool, then break them into large pieces.
Mean while in a mini food processor combine the mayo, anchovies, lemon juice, garlic and mustard and blend until smooth. With the processor on,slowly pour in the 1/4 cup of olive oil. Season the dressing with pepper.
In a large skillet, cook the bacon over moderate heat until browned and crisp, about 3 minutes per side. Drain and slice crosswise 1 inch thick.
In a large bowl toss the romaine with the sliced chile, croutons and the bacon. Add the dressing and toss. Sprinkle the parmesan over the salad, toss again and serve right away.
