Two stars of Italian cuisine–parmesan cheese and garlic–share the stage in Olivier’s enticing oil that brightens bruschetta, grilled meat and poultry, sautéed vegetables and salads.
Recipe courtesy of Williams-Sonoma
- 2⁄3 cup Olivier Toasted Parmesan and Garlic
- Dipping Oil
- 2 to 3 slices country bread, each 1⁄2 inch thick,
- cut into 1⁄2-inch cubes
- Salt, to taste
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 2 anchovy fillets, minced (optional)
- 1⁄8 teaspoon Worcestershire sauce
- Freshly ground pepper, to taste
- 2 hearts of romaine lettuce, washed, dried and
- leaves separated
- 1 tablespoon chopped fresh chives
- 1 In a large sauté pan over medium heat, warm 1/3 cup of the oil. Add the bread cubes and cook, stirring occasionally, until golden, about 3 minutes. Transfer the croutons to a paper towel-lined plate, season with salt and set aside.
- 3 In a bowl, whisk the egg yolk until smooth. While whisking, slowly drizzle in the remaining 1/3 cup oil. The mixture should be creamy. Whisk in the lemon juice, anchovies, Worcestershire sauce, salt and pepper.
- 5 Place the lettuce leaves and the croutons in a large bowl. Add just enough dressing to generously coat the leaves and toss until they are evenly coated. Divide the salad among 4 chilled salad plates and garnish with the chives. Pass any remaining dressing at the table. Serve immediately.