Toss together the garlic, oil, salt, and bread. Bake on a ribbed baking sheet until golden (~10min).
Combine the yolks, Worcestershire sauce, lemon juice, garlic, salt, pepper, anchovy paste, and mustard in a food processor or in a bowl with a whisk. Add the oil in a steady stream while processing or whisking until smooth. Serve the dressing over torn romaine leaves, croutons, and grated cheese. Top with bacon crumbles. Serves 4-6.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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