2 clove garlic, minced
1 small anchovy, finely minced or anchovy paste (1 tsp./5 ml)
1 Tbsp red wine vinegar (15 ml)
1 tsp Dijon Mustard (5 ml)
1 tsp Worcestershire sauce (5 ml)
Dash of Tobasco sauce, or taste
Juice of 1/2 lemon
¼ cup extra virgin olive oil (60 ml)
2 Tbsp grated Parmesan cheese (30 ml)
Coarse salt and freshly cracked pepper, to taste
1 pita (Middle Eastern style or Greek style pita), split, cut in ½-inch cubes
1 Tbsp extra virgin olive oil (15 ml)
1 clove garlic, minced
¼ tsp sumac, optional (1 ml)
1 Tbsp Parmesan cheese (15 ml)
Coarse salt and freshly cracked black pepper, to taste
2 heads romaine lettuce, washed, trimmed and torn into pieces
3 slices pancetta or regular bacon, pan-fried until crisp and crumbled
2 Tbsp grated Parmesan cheese, or to taste (30 ml)
1. 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.
1. Preheat oven to 400 degrees F.
2. 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.
1. 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.