Ingredients
| Dressing |
|---|
| 4 — | garlic cloves, crushed |
| 1-2 — | anchovies |
| ~1½ oz — | parmesan cheese |
| dash — | worcestershire sauce |
| — | juice of 1 lemon |
| 1 — | egg yolk |
| — | olive oil |
| Salad |
|---|
| Romaine hearts |
| croutons |
| parmesan cheese |
Method
Make the dressing
- Get a large mixing bowl and a whisk
- Crush 4 garlic cloves into the bowl
- Add 1-2 pureed anchovies or anchovy paste
- Grate in "enough" parmesan cheese (around 11⁄2 oz) and whisk
- Add a dash of worcestershire sauce
- Add the juice of 1 lemon and whisk
- Add 1 egg yolk and whisk
- Whisking constantly, add olive oil until the texture is right
Assemble the salad
- Wash and spin dry the romaine hearts
- Chop or tear into bite sized pieces
- In a large mixing bowl
- Add romaine hearts, croutons, parmesan cheese, and dressing
- toss until coated
- Serve in a large, flat bowl