Recipe courtesy of Justine Simmons
Episode: A DJ's Dinner
30 min
30 min
6 to 8 servings


  • 1/2 loaf day-old Italian bread, cut into 1-inch cubes
  • 3 tablespoons extra-virgin olive oil 
  • Pinch Italian seasoning 
  • Salt and freshly cracked black pepper
  • Salt and freshly cracked black pepper 
  • 3/4 cup grated Parmesan
  • 1/4 cup mayonnaise 
  • 1 tablespoon Dijon mustard 
  • 2 teaspoons anchovy paste 
  • 3 cloves garlic 
  • 1 1/2 to 2 lemons, juiced (depending on how tart you like it) 
  • Salt and freshly cracked black pepper 
  • Salt and freshly cracked black pepper
  • 1 cup extra-virgin olive oil 
  • 3 romaine hearts, chopped


For the croutons: Preheat the oven to 350 degrees F.

Toss the bread cubes with the olive oil, Italian seasoning and a good pinch of salt and pepper. Spread the cubes out in an even layer on a baking sheet. Bake until toasted and golden brown, about 10 minutes.

For the dressing: Add the Parmesan, mayonnaise, mustard, anchovy paste, garlic, lemon juice and some salt and pepper to a food processor. Process until finely minced, 30 seconds. With the motor running, drizzle in the olive oil in a steady stream and process until emulsified.

For the salad: Put the romaine in a large bowl and drizzle with enough dressing to coat generously. Toss to combine. Add the croutons and toss lightly. Serve immediately.

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