Ingredients
Dressing:
- 1 clove garlic, smashed with a pinch of salt
and a little olive oil
- 4 anchovy fillets
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 lemons, juiced
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan, plus extra
for garnish
- Freshly ground black pepper
- 2 heads romaine lettuce
Directions
Make the dressing: Smear the garlic paste over the inside of the
salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and
water into a blender and process for 30 seconds until the mixture is
smooth. With the blender running, pour the olive oil in slowly for the
dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple
of grinds of black pepper; set aside. (Refrigerate the dressing if you
will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough
dressing to coat the salad to your liking. Add some extra Parmesan and
toss the salad well. Serve immediately.
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