the secret To Make perfect Homemade Croutons

Use an unsliced white

sandwich loaf,

challah, or hearty country bread. Set

the oven at 350 degrees. Slice the

bread 1 inch thick, then cut the slices

into H-inch pieces. Spread them out

on a rimmed baking sheet, sprinkle

them lightly with vegetable oil, then

toss them with your hands. Add only

enough oil to moisten them lightly.

Toast the croutons, turning

them often, for 20 minutes or until

they are lightly golden. As the bread

toasts, remove any pieces from the

pan that are brown*

1 for the salad 

2 heads romaine hearts
Homemade croutons, made
with 1/4 loaf of bread
1/2 cup freshly grated Parmesan
cheese, for sprinkling
8 anchovy fillets (optional)
Freshly ground black pepper,
to taste

Core the inner lettuce leaves, and
arrange them on a platter so the tips of
the leaves are all facing the same way.
    

2 to assemble

Sprinkle the leaves with croutons,

dressing, and the Parmesan cheese.

Place the anchovies, if using, on the lettuce

leaves, sprinkle the croutons over

them, and season with pepper. Serve.