Preparation

• For the croutons, warm the oil in a medium skillet over medium-low heat. Add the bread pieces, toss to coat, and cook, turning periodically, until golden on the outside but still tender inside, 12 to 15 minutes. Let them cool in one layer on paper towels. Season with salt and pepper to taste.
• 去除rom毛的外叶，直到到达紧紧的心脏（叶子会苍白得多）。将外叶放在一旁以供另一种用途。将心脏的叶子分开，并将其切成大约3英寸长的块（整个叶子整体），以产生8杯散落的叶片。冲洗并干燥非常彻底。
• 将大蒜和少许犹太盐放入大型（3至4杯）砂浆中。用杵将大蒜倒入奶油，多汁的糊状物中。(Alternatively, mince the garlic very finely and sprinkle it with coarse salt. Then repeatedly drag the flat side of the blade at the knife’s tip across the minced garlic to press into a paste. Transfer it to a bowl.) Add the anchovies, mashing until they’re broken down into bits. Add the yolk, working the mixture into a paste. Work in the mustard and then the lemon juice. Blend in a pinch of black pepper, the Tabasco, and the Worcestershire. Switch to a whisk and drizzle in the olive oil, whisking continuously until blended and creamy.
• 将生菜，欧芹和面包丁放入一个大碗中。用盐和胡椒粉调味。加入调味料和折腾以彻底涂层。撒上2至3汤匙。帕马尼亚诺和再次折腾。立即与剩下的奶酪一起食用。