juice and zest of 1-2 lemonsdepending on your taste preference
1head romaine lettucewashed and torn
1/2cupgood quality Parmesangrated or thinly sliced
Preheat your oven to 375ºF. Infuse the olive oil with garlic by heating the olive oil and garlic in a small saucepan until gently sizzling, remove and let cool slightly. Sprinkle the bread cubes with water then toss with the olive oil. Scatter on a baking tray and toast in the oven until golden brown, 15 to 20 minutes. **The water will help the crouton interior stay chewy while the oil will crisp the exterior.
In your blender or food processor pulse the garlic, anchovies and mustard to a paste. Add the remaining dressing ingredients and process to a smooth dressing.
Soak the romaine lettuce in cold water, transfer to a salad spinner and spin dry. Transfer to a large bowl. Dress lightly, reserving any leftover dressing in the refrigerator for your next salad, garnish with croutons and cheese, serve and share.