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Ingredients
- 2 cloves garlic, smashed with a pinch of salt and a little olive oil
- 1 1/2 teaspoons anchovy paste
- 4 egg yolks*
- 1 tablespoon Dijon mustard
- 1 lemon, juiced
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Freshly ground black pepper
- 2 heads romaine lettuce
Preparation
Step 1
Dressing:
Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if it will not be used it right away.)
Salad:
Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.