Ingredients Jump to Instructions ↓

  1. 3 Anchovy fillets

  2. 1 Garlic clove - peeled

  3. 2 tablespoons 30ml Dijon mustard

  4. 1/2 tablespoon 7 1/2ml Worcestershire sauce

  5. 1 tablespoon 15ml Balsamic vinegar Juice of

  6. 1/2 lemon

  7. 1/3 cup 78ml Olive oil Salt - to taste Freshly-ground black pepper - to taste

  8. 1/4 cup 36g / 1 1/3oz Freshly-grated Parmesan cheese

  9. 1 Romaine lettuce head - washed, dried, And torn into pieces Parmesan cheese shavings

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Finely chop the anchovy fillets with the garlic and transfer to a large bowl. Whisk in mustard, Worcestershire sauce, balsamic vinegar, and lemon juice. Gradually add olive oil, whisking constantly until vinaigrette emulsifies (oil and vinegar mixture bind together). Season with salt and pepper to taste. Stir in the Parmesan. Add the Romaine and toss to coat. Serve topped with Parmesan shavings. This recipe yields 2 to 3 generous servings.


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