Ingredients
- 2 heads romaine lettuce
- 2 cloves garlic, minced
- 1/2 tsp capers, rinsed & minced
- 6 anchovy fillets, mashed w/ fork
- 2 egg yolks
- 1/4 tsp dry mustard
- 2 TBL lemon juice
- 1/4 tsp kosher salt
- 3/4 tsp fresh cracked black pepper
- 1/2 C olive oil
- parmesan croutons (see seperate recipe)
- 1/2 C shaved parmesan cheese
Preparation
Step 1
trim romain lettuce of any brown &
bruised leaves
tear leaves into 2" pieces
wash, dry & refrigerate
combine garlic, capers & anchovies,
mixing together to form paste
add egg yolks, dry mustard, lemon juice
& 1/4 tsp pepper
whisking continuously, very slowly, add
olive oil
continue whisking until all oil has been
added & dressing is thick and smooth
like mayo
refrig. dressing for 30 min to develop
its full flavor
place romaine in lg. bowl & add remaining
1/2 tsp cracked pepper
pour dressing down sides of bowl,
lifting lettuce up & over
coating leaves evenly
add parmesan croutons & toss
place on plates & garnish w/ shaved
parmesan (or add parmesan
directly into salad & mix in)
USE RECIPE FOR PARMESAN CROUTONS
recipe from Lark Creek Inn