Ingredients
- 1 romaine lettuce heart, washed and dried then torn into pieces
- 2 tablespoons red wine vinegar, plus more for dressing the salad
- 2 tablespoons fresh lemon juice
- 4 to 6 garlic cloves
- 4 anchovy fillets
- 1/3 cup extra-virgin olive oil, or more as needed
- 1 tablespoons Dijon mustard
- 1 hard boiled egg yolk
- 1/2 teaspoon salt
- 1/2 teaspoon worcestershire sauce
- Ground black pepper
- 1 cup Parmigiano-Reggiano, grated, plus a block for shaving
- Homemade garlic croutons
How to Make
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Step 1: Place the lettuce into a large bowl.
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Step 2: Combine 2 tablespoons vinegar, the lemon juice, garlic, and anchovies in a blender or the work bowl of a food processor. Blend until smooth, adding some of the 1/3 cup olive oil if there isn't enough liquid to move the mixture around the blender jar. Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce and remaining, olive oil if any. Blend until smooth and creamy. Taste the dressing; if it's a little too tangy, pour in a splash or two of olive oil and blend until it's incorporated. Season with ground pepper.
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Step 3: Pour the dressing over the salad, add a splash of vinegar and a healthy splash of olive oil, and toss until all the leaves are coated with dressing. Toss in the croutons and ground black peppers to taste. Lastly (so it doesn't clump), sprinkle the grated cheese over the salad, tossing as you add.
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Step 4: With a vegetable peeler, shave some of the block of Parmigiano-Reggiano over each serving.
We hope you enjoy this recipe!
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