In a large skillet, heat oil and butter over medium heat until the butter has melted. Add bread cubes, salt and pepper, and toss to coat. Cook until golden. Remove from skillet and set aside.
Place the garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash to form a paste. Using one fork, whisk in the lemon juice, pepper, Worcestershire sauce, mustard, and egg yolk. While whisking, drizzle in the olive oil and continue to whisk until emulsified. Add 1 cup grated cheese; set aside.
Cut the lettuce into 1 to 1 ½-inch pieces, add to the bowl along with the croutons, and toss well. If desired, garnish with additional cheese. Serve immediately.
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