Servings: 4
Ingredients
For the dressing:
- 2 egg yolks large
- 1 tsp. anchovy paste
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1 tsp. white wine vinegar
- 5 drops worcestershire sauce
- 1 large clove garlic
- 1 pinch white pepper
- 3 Tbsp. olive oil
For the salad:
- 2 heads Romaine lettuce
- ½ oz. Parminiano-Reggiano cheese
- 12 croutons
- 12 anchovies
Instructions
For the dressing:
- Combine all ingredients except olive oil in food processor. Puree 15 seconds.
- With food processor running, slowly pour olive oil into food processor’s drizzle basin.
- Continue to process 5 seconds.
For the salad:
- Remove and discard the “spine” of each lettuce leaf, tear leaves into 2" pieces and place in a large mixing bowl.
- Drizzle dressing onto lettuce while tossing.
- Divide dressed lettuce onto four chilled plates.
- Using a microplane, grate Parmigiano-Reggiano onto each salad.
- Top each salad with three croutons and three anchovies.
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