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Categories:
garlic olive oil salt mustard fresh ground black pepper Worcestershire sauce anchovy paste egg lemon Parmesan cheese crouton
Viewed: 60 - Published at: 3 years agoIngredients
- 1 garlic clove
- 1/4 cup olive oil (extra virgin if you can find one)
- 3/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon anchovy paste
- 1 egg
- 1/2 fresh lemon
- 2 heads romaine lettuce
- 5 tablespoons parmesan cheese, grated (fresh)
- 1 cup crouton
Method
- Make the dressing with 1/2 of the garlic smashed or minced, oil, salt, mustard, pepper, Worcestershire and anchovy paste. Shake well and refrigerate one hour (or up to 4 days ahead).
- Rug the inside of a large wooden bowl with the remaining garlic, and discard (the garlic, not the bowl).
- Just before serving:
- Nuke coffee cup half full of water to boiling, carefully place egg in hot water for 1 minute.
- Cool egg (so you can handle it). Crack egg and add to dressing mixture along with lemon juice and shake vigorously, making sure the egg yoke is mixed well.
- Pour over romaine and toss. Add Parmesan and croutons and serve immediately.
