This one is an easier "quick" dressing, but very good.
What you need
For The Dressing
- 1 Tbs Minced garlic (I use from a jar)
- 1 Tsp anchovy paste
- 1 Tsp.lemon juice
- 1 Tsp. Dijon mustard
- 1 Tsp. Worcestershire sauce
- 1 cup mayonnaise
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
For The Croutons
- 1 loaf of an Artisan white bread, cubed
- 3 Tbs. olive oil
- 2 Tbs. melted butter
- 1 Tsp. garlic powder
- 1 Tsp. Italian seasoning
- Salt and pepper to taste
Instructions
For The Dressing
- Whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmesan, salt and pepper and whisk until well combined. The dressing will keep well in the fridge for about a week.
For the Croutons
- In a skillet set on medium low temperature, melt the butter and ads the garlic powder just before toasting the bread.
- Cut the loaf of bread into 3/4-inch cubes and place in a bowl. Toss the bread with the olive oil, Italian seasoning, salt, and black pepper, until all of the bread cubes are well coated.
- Place the bread into the warmed butter and gently toss them until they have been toasted on all sides.
- Remove and use immediately.