1 1/3 cup MARCA LEON COOKING OIL
2 Tablespoon fresh lemon juice
1 egg yolk or soft boiled egg
1 1/2 tablespoon minced garlic
1/2 Teaspoon Worcestershire sauce
1 teaspoon Dijon Mustard
2 anchovy fillets, mashed
1 large head romaine lettuce
2 cups French bread cut into 3/4″ cubes
1/3 sliced button mushroom (optional)
A dash of tabasco
Freshly grated Parmesan cheese
Salt and Freshly ground black pepper
In a medium bowl, whisk together the minced garlic, egg yolk, lemon juice, anchovies, Dijon mustard, Worcestershire sauce and tabasco sauce.
Add MARCA LEON CORN OIL slowly, while whisking vigorously until creamy. Season to taste with salt and pepper.
In a large bowl, cut up romaine lettuce into 1 to 2-inch pieces, wash and dry. Refrigerate for extra crispiness. When serving, add croutons and dressings. Toss well and add parmesan cheese.
Preheat oven to 350°F. Toss bread cubes with 1 tbsp. MARCA LEON CORN OIL in a large bowl and spread on a baking sheet. Season with salt and pepper. Bake the croutons for 15 minutes or until golden brown.