Ingredients Jump to Instructions ↓

  1. 4 Garlic cloves

  2. 4 Egg yolks

  3. 2 Anchovies

  4. 1 tablespoon 15ml Dijon mustard

  5. Juice of two fresh lemons

  6. 1 cup 237ml Olive oil

  7. Salt - to taste

  8. Freshly-cracked black pepper - to taste

  9. 2 Romaine lettuce heads - washed, ribbed, (large)

  10. And patted dry

  11. 3 oz 85g Parmigiano-Reggiano cheese

  12. 12 oz 340g Salad croutons

Instructions Jump to Ingredients ↑

  1. Rub the inside of a large wooden bowl, with the garlic cloves. Remove the garlic cloves, and finely chop. Add the egg yolks, remaining garlic, anchovies and mustard to the bowl. Whisk until all of the ingredients are incorporated. Whisk in the lemon juice. Slowly drizzle in the olive oil, while whisking constantly. Whisk until all of the ingr Gently tear the lettuce into bit-size portions and add to the salad bowl. Using a hand-held grater, grate the cheese into the bowl. Add the croutons. Toss the salad completely and reseason if necessary. Serve the salad on cold salad plates.

  2. This recipe yields 6 to 8 servings.


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