Instructions

1. For the cornbread croutons:
2. Preheat oven to 400 F. Spray and line with parchment paper either an 8 ” square or 8″ x 11″ sheet pan (called a 1/4 sheet pan).
3. In a medium size bowl whisk together egg and 1/3 cup milk of choice. (I use almond milk).
4. Pour in cornbread mix and 1/2 teaspoon black pepper. Stir with a spatula, about 20 strokes, until just blended. Let batter rest a few minutes, then pour into prepared pan and sprinkle with paprika or smoked paprika for color.
5. Bake 15 minutes, remove and let cool. Keep oven on.
6. Place cooled cornbread on a cutting board and cut into 2 inch squares (about 42 squares.) Toss cubes with olive oil + a little salt and pepper and bake at 400 F, 10 minutes, flipping once during baking. Remove and set aside until ready to use. (Bake and store cooled croutons in a covered container a few days in advance.)
7. For Salad: Trim lettuce ends, separate leaves, wash, dry and chill lettuce in the refrigerator.
8. Wash tomatoes, slice in halves, set aside.
9. For Dressing: In a large bowl, combine with a fork the garlic and anchovy paste (if you like anchovies, double the amount). Mix well with vinegar, Worcestershire and hot sauce. Then blend in mayo and water. Lastly sprinkle in cheese. If you prefer a smoother dressing, use a blender. Taste and adjust with kosher salt and black pepper.
10. To serve: In a large bowl toss chilled lettuce leaves with about half of the dressing. Add in sliced tomatoes, additional parmesan and some of the croutons. Pass around extra dressing, parmesan and croutons at the table.