Serves 4 to 6. Recipe is from Viking Cooking School Outdoors.
For the croutons:
2 slices firm white or wheat bread, about 1/2-inch thick, crusts removed
2 tbls. extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 350 degrees. Position a rack in the center of the oven.
2. Slice the bread into 1/2-inch cubes. Drizzle with oil, then season to taste with salt and pepper. Place on a baking sheet and cook until crisp, about 10 to 12 minutes. Remove from the oven and cool completely.
For the dressing:
1/2 cup mayonnaise
1/4 cup water
1/4 cup freshly squeezed lemon juice
2 tsps. Worcestershire sauce
1/4 tsp. dry mustard
2 cloves garlic, minced
1 tsp. freshly ground black pepper, or to taste
1/4 tsp. fine salt, or to taste
1 cup grated Parmesan cheese
Whisk together the mayonnaise, water, lemon juice, Worcestershire sauce, dry mustard, garlic, black pepper, salt and Parmesan cheese until well combined. If not using immediately, store, tightly covered, in the refrigerator for up to 2 days.
For the salad:
6 cups chopped romaine hearts
1/2 cup grated Parmesan cheese
Freshly ground black pepper, to taste
1. Toss together the romaine, croutons and half the cheese. Add just enough dressing to coat the romaine and toss to mix thoroughly.
2. Mound the salad on chilled salad plates, dividing it evenly. Garnish each with some of the remaining Parmesan cheese and a generous portion of black pepper. Serve immediately.