Ingredients
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3 garlic cloves, chopped
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4 anchovy fillets
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1 teaspoon salt
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2 tablespoons fresh lemon juice (one small lemon)
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1 teaspoon Worcestershire sauce
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3 dashes hot sauce (like Tabasco)
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1 1/2 tablespoons Dijon mustard
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2 large egg yolks
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1/3-1/2 cup extra virgin olive oil or 1/3-1/2 cup canola oil
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2 heads romaine lettuce, outer leaves discarded, inner leaves washed and dried (ten-ounce heads)
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1 cup freshly grated parmesan cheese or 1 cup romano cheese
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crouton (to garnish)
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1 teaspoon fresh ground pepper
Instructions
- In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
- Stir in egg yolks and Dijon mustard.
- Add anchovies, and grind to a paste.
- Add lemon juice, Worcestershire, hot sauce and season with pepper.
- Slowly whisk in olive/canola oil until dressing is creamy.
- Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
- Sprinkle croutons over salad.