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1 head of Romaine lettuce (I bought a bag of organic Romaine hearts and used 2)
Rinse and dry lettuce. Refrigerate in paper towels for several hours to crisp the leaves (I bought mine right before I used it so I didn't do that part).
Just before serving, blend or process all the ingredients except oil. Add a drop of oil in the top during the processing (or blending) to emulsify and continue until the dressing comes together. Pour the remaining oil in a slow steady stream while continuing to process. If the mixture separates stop pouring the oil and blend until the mixture come together.
Toss dressing into lettuce. Toss in cheese and croutons and serve.
Poster's Notes:
Posted by Jenni Person
Nutritional Info Per Serving: N/A
1 egg yolk, lightly beaten
2 garlic cloves, peeled and crushed (I used 3)
3 tablespoons fresh lemon juice
1/4 cup olive oil (I used a lemon infused one)
4 anchovy fillets, drained and chopped (I didn't chop mine first--it gets processed)
1/2 cup freshly grated Parmesan cheese
3/4 cup rye croutons (I just used French country-style bread)
You can double or triple the recipe to make a bigger salad, the above went on a salad that fed 4 of us with a little leftover last night with quiche and soup, not exactly our healthiest of Shabbat dinners, but waaaay good.