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Ingredients:
1                clove Garlic, peeled
4                small Anchovy Fillet
2                large Egg Yolk, raw
1 tbs         Dijon Mustard
2                medium Lemon, juiced
1⁄2 cup     VSOP Extra Virgin Olive Oil, your favorite robust varietal
1⁄3             cup Parmesan Cheese, freshly grated
Pinch        Fresh Cracked Black Pepper, to taste
1⁄2 cup      VSOP Extra Virgin Olive Oil, your favorite robust varietal
2                 Heads Romaine Lettuce, or six (6) hearts of romaine, washed & dried
1 cup         Garlic Croutons

Instructions:

1)  Put the garlic, anchovies, egg yolks, mustard, lemon juice into a blender and process for 30 seconds until the mixture is smooth.

2) With the blender running, slowly pour the extra virgin olive oil to emulsify the dressing. Stir in the parmesan cheese, a pinch of sea salt and a couple of good grinds of black pepper. Refrigerate the dressing if you will not be using it right away.

3) Tear the lettuce into a large bowl (or roughly chop and add to bowl). Add enough dressing to coat the salad to your liking. Toss to incorporate the dressing evenly. Add some extra grated Parmesan cheese and the croutons. Toss the salad and serve immediately.

 


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