Ingredients
Dressing
2 cloves of garlic
3 anchovies
flaky sea salt
½ c mayonnaise
1 tsp dijon mustard
3 dashes of worcestershire
1 - 2 tbsp fresh lemon juice
1 tsp cracked black pepper
½ c grated parmesan
Bread Crumbs
2 ½ slices of crusty bread (our favorite is rosemary olive oil bread from Kroger)
2 tbsp olive oil
flaky sea salt
Tools
food processor
Directions
Dressing
Step 1
Grate garlic into a large bowl. Add in anchovies and a pinch of sea salt. Mash with a fork until smooth.
2 cloves of garlic
3 anchovies
flaky sea salt
Step 2
Mix in mayonnaise, mustard, worcestershire, and lemon juice.
½ c mayonnaise
1 tsp dijon mustard
3 dashes of worcestershire
1 - 2 tbsp fresh lemon juice
Step 3
Add in black pepper and parmesan and mix until combined. Taste the dressing and adjust as needed.
1 tsp cracked black pepper
½ c grated parmesan
Step 4
Serve with romaine lettuce, kale, and bread crumbs. Enjoy!
Bread Crumbs
Step 1
Preheat oven to 375 degrees.
Step 2
Rip pieces of bread into small chunks and add it to a food processor. Blend until bread looks like bread crumbs.
2 ½ slices of crusty bread (our favorite is rosemary olive oil bread from Kroger)
2 tbsp olive oil
flaky sea salt
Step 3
Add bread crumbs to a baking sheet and drizzle with olive oil and flaky sea salt. Mix with your hands until combined. Bake for about 10 minutes or until bread crumbs are golden brown and hard.