Dressing:

• 2 eggs
• 2 Tablespoons mayonnaise
• 3 Tablespoons Dijon mustard
• 6 anchovy fillets
• 2 Tablespoons chopped garlic
• 2 Tablespoon chopped shallots
• 2 Tablespoons vinegar (preferably balsamic)
• 5 teaspoons fresh lemon juice
• 1 Tablespoon Worcestershire sauceTabasco to taste
• 2 Tablespoons warm water, if needed
• 1 cup freshly grated Parmesan
• 1 Tablespoon freshly ground black pepper
• Salt to taste
• 2 cups olive oil

  1 – 2 bags of pre-washed baby romaine lettuce
  Grated Parmesan, for garnish

Herbed polenta croutons:

• 4 cups water
• 1 cup polenta
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 Tablespoon blue cheese, crumbled
• ½ cup parmesan cheese, freshly grated
• 1 Tablespoon fresh thyme, chopped
• ½ Tablespoon fresh sage, chopped
• 1 Tablespoon fresh basil, chiffonade
• 2 Tablespoons butter
• 1 teaspoon garlic, minced
• ½ cup scallions, thinly sliced
• 2 eggs, beaten
• ½ cup all-purpose flour
• 2 cups Japanese bread crumbs (Panko)
• Peanut oil, for frying

For herbed polenta croutons:
In a medium saucepot, add the butter and garlic and sauté for one minute, making sure not to burn the garlic. Add the water, salt, and pepper and bring to a boil. Add polenta slowly, whisking simultaneously to prevent lumps. Reduce heat to a simmer and cook, stirring continuously, for about 20 minutes. Stir in blue cheese, Parmesan, scallions, and herbs and cook another 5 minutes. Adjust seasoning to taste.

Pour polenta in a sheet pan and spread to a 1-inch thickness. Refrigerate and allow polenta to set. Remove from refrigerator and cut into 2x2-inch squares.

Preheat peanut oil to 350°F. Combine the flour and breadcrumbs. Dip polenta squares in egg wash, completely wetting all sides. Then, dip moistened polenta in the bread crumb/flour mixture, completely and evenly covering all sides. Fry in hot peanut oil until golden brown.

To assemble:
Toss lettuce with enough dressing to lightly coat the leaves. Divide between 4 chilled salad plates. Garnish with hot polenta croutons and Parmesan cheese.

Wine pairing:
A medium-bodied California Chardonnay such as the Ancien Chardonnay Carneros 2001