Serving Size
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1
In a large non-stick skillet over medium-high heat, brown the bread cubes in the butter. Add more butter, if needed. Season with salt and pepper.
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2
In a bowl, whisk the Parmesan, lemon juice, mustard, anchovy paste, garlic and egg yolk. Drizzle in the oil while beating constantly, until the mixture emulsifies and reaches a mayonnaise-like consistency. Season with pepper.
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3
On each plate, place one lettuce wedge. Drizzle with the dressing. Top with the croutons and bacon. Sprinkle with the shaved cheese.
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