Instructions: Preheat oven to 350 degrees.

In a large bowl, toss bread cubes with 1 teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for 10 minutes, or until golden. Cool.

In a medium bowl, whisk together the stock, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady stream, whisk in the remaining olive oil. Season with salt and pepper and chill, covered, up to 2 days.

Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion, the Parmesan cheese and the croutons. Serve immediately.

This recipe yields 4 servings.

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