| | CROUTONS |
| 7 | c | Bread cubes; * see note |
| 2 | tb | Olive oil |
| 2 | | Cloves garlic; minced |
| 1/2 | ts | Kosher salt |
| 1/4 | ts | Black pepper |
| 2 | tb | Parmesan cheese; finely grated |
| | DRESSING |
| 5 | tb | Olive oil; divided |
| 2 | | Anchovy fillets; minced |
| 3 | | Cloves garlic; thinly sliced |
| 1/4 | c | Walnuts; coarsely chopped |
| 1/4 | c | Fresh lemon juice; (about 1 lemon) |
| 1 | tb | Balsamic vinegar |
| 1 | ts | Dijon mustard |
| 5 | tb | Buttermilk |
| 1/4 | c | Green onions; chopped |
| 1 | ts | Kosher salt |
| 1 | ts | Black pepper |
| 3 | tb | Parmesan cheese; grated |
| | SALAD |
| 2 | | Heads romaine lettuce; **see note |
| 1 1/2 | c | Croutons; (see above) |
| 1/2 | c | Roquefort cheese; grated |
| 2 | tb | Parmesan cheese; grated |
