• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C
MineralsZinc, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 clove garlic, smashed with a pinch of salt and a little olive oil

  2. 4 anchovy fillets

  3. 2 egg yolks

  4. 1 tablespoon Dijon mustard

  5. 2 lemons, juiced

  6. 2 tablespoons water

  7. 1/2 cup extra-virgin olive oil

  8. 1/4 cup freshly grated Parmesan, plus extra for garnish

  9. Freshly ground black pepper

  10. 2 heads romaine lettuce

Instructions Jump to Ingredients ↑

  1. Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

  2. Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.


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