Ingredients

The following ingredients have 4 Servings
  • 10 oz Romaine Lettuce (chopped or left whole)
  • 2 Anchovies (packed in oil)
  • 1 tbsp Garlic (minced)
  • 1 tbsp Dijon Mustard
  • 1/2 tbsp Worcestershire Sauce
  • 1 Egg Yolk
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tsp Lemon Juice
  • 2 tbsp White Wine Vinegar
  • 1/2 cup Parmigiano Reggiano (freshly grated)
  • 1 cup Croutons (home made preferred)
  • Black Pepper (freshly cracked, to taste)

Instruction

  • In a wooden bowl add the anchovies and minced garlic. Mash into a paste using two forks, one in each hand.
  • Add the Dijon mustard and Worcestershire sauce and continue mixing into a paste.
  • Drop in the raw egg, mixing.
  • Slowly trickle in the olive oil and speed up your mixing speed. If using the forks proves difficult you can switch to a whisk which will be easier.
  • Add the lemon juice, white wine vinegar, and half of the parmesan cheese. Stir.
  • If you are using cut lettuce then toss it in along with the homemade croutons and give everything a good toss. If not, then you can just pour the dressing over the romaine leaves and then sprinkle with parmesan cheese, croutons, and freshly cracked black pepper.