1 large garlic clove, rough chopped
3 anchovy filets (or 2” anchovy paste)
½ cup Hellman’s Light mayo
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
¼ cup white balsamic vinegar
½ teaspoon salt
½ teaspoon fresh cracked black pepper
¾ cup extra virgin olive oil
¼-½ cup heavy cream
1 small baguette, chopped into ½” chunks (about 6 cups)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
¼ cup flat leaf parsley, chopped
¼ cup olive oil
½ cup grated parmesan cheese
18-20-ounces romaine lettuce (about 3 heads), cut into bite size pieces
1, 15.5 ounce can artichoke hearts, quartered
1 cup grated parmesan cheese
1 cup shredded or shaved parmesan cheese
Combine the garlic, anchovies, mayo, Dijon, lemon juice, vinegar, egg, salt and pepper in the bowl of a food processor. Pulse several times to combine. Drizzle in the olive oil slowly with the mixer on steady low speed. Add ¼ cup of the heavy cream and test consistency. Add the remaining ¼ cup of cream as needed. Place in a container and keep in the refrigerator until ready to use, up to 3 days in advance.
Preheat oven to 375 degrees. Place bread cubes on a foil lined cookie sheet. Top evenly with salt, pepper, garlic powder, parsley, olive oil, and parmesan. Toss all of the ingredients together, massaging with your hands to evenly incorporate. Bake for 20-25 minutes until bread is golden brown and toasty.
Place the romaine, artichoke hearts, and all of the parmesan in a large bowl. Toss with ½ of the dressing and croutons, adding more dressing as needed. Transfer to a serving platter or individual plates. Garnish with more shaved parmesan and DEVOUR!!