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| 1/2 | Loaf of italian bread; cut into 3/4-inch cubes |
| 1/4 Tasse | olive oil extra virgin |
| 1/2 Tasse | vegetable stock |
| 1 Teelöffel | anchovy paste |
| 2 Esslöffel | lemon juice fresh |
| 2 Esslöffel | balsamic vinegar |
| 1 Esslöffel | dijon mustard |
| 1 Teelöffel | Worcestershire Sauce |
| 1 | Garlic clove; minced and mashed to a paste with 1/4 teaspoon of salt |
| 1/4 Tasse | Parmesan cheese freshly grated |
| 1 | Head romaine; rinsed, spun dry, and cut into wide strips |
| 1/4 Tasse | red onion finely chopped |
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Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1 teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for 10 minutes, or until golden. Cool.
In a medium bowl, whisk together the stock, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady stream, whisk in the remaining olive oil. Season with salt and pepper and chill, covered, up to 2 days.
Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion, the Parmesan cheese and the croutons. Serve immediately.
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