INGREDIENTS

  • 1 large egg
  • 3 anchovy fillets , rinsed
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves , 1 minced
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil , plus
  • 1 tablespoon extra-virgin olive oil
  • 10 ounces parmesan cheese , 3 ounces finely grated and 7 ounces coarsely shredded
  • salt & freshly ground black pepper
  • 1/2 baguette , cut into 1/2-inch cubes (4 cups, * Ace wholewheat is good)
  • 1 teaspoon paprika
  • 1/2 lb baby spinach (8 cups)

DIRECTIONS

  1. 1. Preheat the oven to 350 degrees.Bring a small saucepan of water to a boil.Add the egg and cook for 5 minutes, until soft-boiled.Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white.Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth.With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream.Add two thirds of the finely grated Parmesan and season with salt and pepper.
  2. 2. In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil.Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat.Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully.Let cool slightly.
  3. 3. In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan;season with salt and pepper.Transfer to salad plates.Enjoy!
  4. * Add a little extra oil, if dressing is too thick for you.