Step 1

First cut the root part of the the lettuce.

Step 2

Chop or tear the lettuce leaves.

Step 3

Place in a colander or strainer and rinse well. Rinse gently so that the leaves do not bruise, but rinse well enough to remove soil or mud particles.

Step 4

Drain the water really well in the mesh strainer or colander.

Step 5

Spread leaves on a large tray lined with paper towels.

Step 6

Pat dry the leaves with paper towels. Set aside. You can also opt to use salad spinner to dry leaves, or chop leaves an hour before and let them dry naturally in the refrigerator.

Step 7

Slice half of a baguette in ½ to 1 inch slices. Then chop each slice in bite sized cubes.

Step 8

Place 2 cups of chopped bread cubes in a large bowl. You can use any artisan bread or French bread.

Step 9

Add olive oil, minced garlic, black pepper to taste and salt.

Step 10

Toss and mix very well.

Step 11

Transfer the bread cubes to a baking tray.

Step 12

Bake in a preheated oven at 200 degrees Celsius (390 degrees Fahrenheit) for 10 to 15 minutes till golden and crisp. Remove half way and turn bread cubes for even roasting.

Step 13

Set the toasted bread croutons aside.

Step 14

Smash garlic with a pestle or using the back of a chef’s knife. Chop kalamata olives. Discard the stones.

Step 15

Roughly chop garlic and olives.

Step 16

Place both in a mortar pestle and smash to a smooth or semi fine paste.

Step 17

Add this paste to a small bowl. Add lemon juice, Dijon mustard, Worcestershire sauce, olive oil, salt and black pepper. Go easy on the salt as Dijon mustard, mayo, and Worcestershire already have salt in them.

Step 18

Whisk till smooth.

Step 19

Pour in mayonnaise and add grated Parmesan cheese.

Step 20

Whisk again till smooth. Check taste and adjust the ingredients if required.

Step 21

Place leaves in a large mixing bowl. Add the dressing. Toss and mix with the help of two salad spoons or any two large spoons.

Step 22

Add bread croutons and shaved Parmesan.

Step 23

Toss and mix again.

Step 24

Garnish with some shaved Parmesan and a fresh crack of pepper for serving.

Step 25

The salad taste best when freshly assembled and tossed. I would not recommend storing this salad in the fridge as the salad leaves can become soggy and loose their crunch. The flavors and tastes also change over a period of few hours.