Ingredients:

• 8 oz. (1/2 loaf) sourdough bread, torn into chunks
• 1/4 tsp. cayenne pepper
• 3/4 cup Blood Orange Olive Oil, divided
• 3/4 cup Prickly Pear Balsamic
• Kosher salt
• Freshly ground black pepper
• 1 small garlic clove, chopped
• 4 anchovy fillets
• 1 tsp. Worcestershire sauce
• 1 tbsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1 large egg yolk
• 1/2 (5-ounce) package spring lettuces
• 1 romaine heart, chopped
• 1 oz. Parmesan, grated (about 1/3 cup)
• Pickled Shallot, for serving

Instructions:

Preheat oven to 425°F. Toss together bread, cayenne pepper, and 1/4 cup olive oil on a rimmed baking sheet. Season with salt and pepper. Toast, tossing once, until golden brown and crispy, 12 to 15 minutes; cool.

With the back of a wooden spoon, mash together garlic and anchovy fillets in a wooden or other bowl until anchovies are completely broken down. Whisk in Worcestershire sauce, lemon juice, mustard, and egg yolk. Slowly whisk in remaining 1/2 cup olive oil. Season with salt and pepper.

Add lettuces, romaine, Parmesan, and croutons, and toss to combine. Serve immediately topped with Pickled Shallot. Finish by drizzling Prickly Pear Balsamic over salad.