Ingredients
-
1 ounce anchovy (approximately 2)
-
1 tablespoon fresh garlic (approximately 4 cloves)
-
1 tablespoon Dijon mustard
-
1/2 tablespoon Worcestershire sauce
-
1/2 cup extra virgin olive oil
-
1 teaspoon lemon juice, freshly squeezed
-
2 tablespoons red wine vinegar
-
1/4 cup parmesan cheese, freshly grated
-
10 ounces romaine lettuce
-
1 cup seasoned croutons
-
1 egg yolk, coddled
Instructions
- Place anchovies and fresh garlic in a wooden salad bowl. Crush into a fine paste with 2 dinner forks.
- Add Dijon mustard and Worcestershire sauce to paste and stir.
- Add egg yolk and continue to stir.
- SLOWLY add olive oil while continuously stirring.
- Add lemon juice, red wine vinegar and half of the parmesan cheese then stir.
- Place the Romaine lettuce on the dressing mixture and toss, making sure to wet all sides of the lettuce leaves.
- Add croutons and the remaining parmesan cheese then toss lightly.
- Serve on cold plates with chilled forks.
- Sprinkle with ground pepper to taste (Optional).