INGREDIENTS
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10 (1/2-ounce) slices diagonally cut French bread (about 1/4 inch thick)
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Cooking spray
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3 garlic cloves, divided
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7 canned anchovy fillets, rinsed, drained, and divided
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1/4 cup fresh lemon juice
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1 teaspoon Dijon mustard
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon salt
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1 large pasteurized egg yolk
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1/4 cup extra-virgin olive oil
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3 romaine lettuce hearts, cut in half lengthwise (about 24 ounces)
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1/2 ounce Parmigiano-Reggiano cheese, shaved (about 1/3 cup)