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Ingredients
- 6 anchovy fillets packed in oil
- 1 small garlic clove
- 2 large egg yolks*
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon Dijon mustard
- 5 tablespoons olive oil, divided
- 1/2 cup vegetable oil
- 3 tablespoons finely grated Parmesan
- 3 cups torn 1" pieces country bread
- 3 romaine hearts
- Kosher salt
- Freshly ground black pepper
Preparation
Step 1
Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt.
Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard.
Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil.
Whisk in 3 tablespoons finely grated Parmesan.
Season with salt, freshly ground black pepper, and more lemon juice, if desired.