Ingredients For the Croutons:

10 to 12 slices baguette bread, about an inch wide, sliced on the diagonal

3 to 4 garlic cloves

1/4 cup (4 tablespoons) Kerrygold

Salted Butter

melted

Kosher salt, to taste

For the Salad:

2 oil-packed anchovy fillets, roughly chopped (optional)

2 teaspoons minced garlic

Kosher salt and freshly ground black pepper, to taste

1/4 cup extra-virgin olive oil

1 large romaine heart, chopped (about 5 cups or 10 ounces)

1/4 cup (about 1/2 ounce) grated Kerrygold

Dubliner® Cheese

divided

Freshly grated lemon zest, for topping (optional)

Instructions:

  1. Preheat the oven to 350°F.
  2. On a sheet pan, bake the bread for about 5 minutes until golden, flipping halfway.
  3. Rub the garlic on both sides of the croutons and drizzle with melted Kerrygold Salted Butter and salt.
  4. In a large bowl with a whisk, mash the anchovies, garlic and a pinch of salt in a few tablespoons of the olive oil to form a paste.
  5. Whisk in the mayonnaise, mustard, lemon juice and Worcestershire sauce
  6. Add the romaine and toss well to coat.
  7. Garnish with the croutons, Kerrygold Dubliner Cheese, lots of freshly ground black pepper, and lemon zest, if using.