Categories: Salad
Ingredients
- 3 cloves garlic, finely minced
- 4 anchovy filets, finely minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. Worcestershire
- 1/2 lemon, freshly squeezed
- 1 tsp. Dijon mustard
- 1 egg ylk
- 1/2 cup vegetable oil
- 1/4 cups extra virgin olive oil
- 1 head of Romaine lettuce, cleaned, spun dry and cut into bite-size pieces
- Croutons
- Shredded Parmesan cheese
Directions
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In a mixing bowl, stir garlic, anchovies and salt together until it forms a paste-like consistency. Using a coiled or spiral whisk, stir in the pepper, Wocestershire sauce, lemon juice, mustard and egg yolk until well blended.
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Whisking constantly, slowly drizzle in vegetable and olive oils to form an emulsion. Toss with lettuce and garnish with crotons and Parmesan cheese.