Phase 3 | Serves 2 (dressing makes 1 cup) | Prep time: 15 minutes | Total time: 25 minutes

Ingredients

For the salad:

• 1 slice sprouted-grain bread, cubed
• 1 tablespoon olive oil
• Sea salt and freshly ground black pepper
• 1 romaine heart, torn

For the dressing:

• 1 large clove garlic, minced
• 1 1/2 tablespoons fresh lemon juice
• 1 raw organic, pastured egg yolk
• 3 anchovy fillets (don’t worry, the dressing won’t taste fishy)
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• Freshly ground black pepper

 Directions

To make the croutons:

1. Preheat the oven to 375 degrees.
2. Toss the bread cubes with 1 tablespoon olive oil.
3. Season to taste with sea salt and pepper.
4. Bake, turning the cubes once or twice, until golden and crispy, 10 to 12 minutes.

Meanwhile, make the dressing:

1. Combine the lemon juice and garlic in a small bowl and let sit for 10 minutes (this makes the garlic taste milder).
2. Pour the garlic mixture into a blender, along with the remaining dressing ingredients, and blend until smooth.
3. Season to taste with freshly ground black pepper.
4. Toss the romaine with dressing to taste. Top with the croutons and serve.