This dressing is not a regular emulsion because it’s lacking the egg. Once it sits, it will split. Just give it a shake and don’t worry about it. Change up the bread for the croutons – I’ve used pita but you can use Armenian flat bread, French bread, foccaccia, etc.
ingredients
Dressing
Croutons
Assembly
directions
Combine garlic, anchovy, vinegar, mustard, Worcestershire sauce, tobasco and lemon juice in a food processor and pulse until smooth. (Alternatively just whisk by hand instead of using a food processor.) With processor on, pour olive oil in a steady stream into spout (cover is on). Lastly, add 2 tbsp. grated Parmesan cheese and adjust the seasoning with salt and pepper. Cover and set aside in refrigerator until ready to use.
Preheat oven to 400 degrees F.
In a medium bowl, toss the pita cubes with olive oil, garlic, sumac and Parmesan Cheese, salt and pepper until evenly coated. Spread on a baking sheet. Toast in oven until golden, about 7 to 9 minutes. Cool and set aside.
In a large bowl, toss lettuce with dressing until well combined. Sprinkle with croutons and toss again. Sprinkle with Parmesan and crumbled pancetta and serve.