1 - 2 heads Romaine lettuce
1/2 cup grated Parmesan cheese
1 cup croutons
1/2 cup crumbled, fried bacon
Freshly ground pepper
1 can anchovies, optional
DRESSING:
1/2 tsp lemon juice
1 egg, coddled*
1 tsp dry mustard powder
1 tsp Worcestershire sauce
Salt and pepper to taste
2 - 3 Tbs cider vinegar
2 - 3 cloves garlic
1 cup canola or vegetable oil
Cut the Romaine into 1” slices while it is still intact. Put into a sink of cold water. Wash and spin dry. Lettuce must be DRY, so put it on paper towels if you don’t have a spinner. Add all dressing ingredients into the blender. Blend until nice and creamy and thick. Will take up to two minutes or more. Do not toss with salad until ready to serve.
Rub the salad bowl (wooden, if possible) with a clove of garlic. Add lettuce to bowl and add dressing; toss. Add cheese to taste. Top with croutons and bacon bits. Layer on a couple of anchovies, if using. Extra dressing can be stored in your refrigerator for up to 4 days.
*Coddled egg: Simmer a room temperature egg for two minutes.
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