Directions

1. Preheat oven to 350°F.
2. Add torn bread to a baking sheet. Season with salt and pepper and coat in Clebby’s Avocado Oil. Bake for 25 minutes, until golden brown and toasty.
3. Add egg yolk, chopped garlic, lemon juice, anchovies, dijon mustard, Worcestershire sauce, Clebby’s Vegetable Oil, and salt and pepper to a wide-rimmed glass jar. Place an immersion blender into the bottom of the jar and blend until thick and whipped, about 1-2 minutes. Stir in grated parmesan cheese.
4. Gently toss the lettuce with the dressing. Add croutons and more grated parmesan cheese. Transfer to a large serving platter or divide among plates.