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Categories:
anchovies mustard garlic egg yolks red wine vinegar Worcestershire sauce Parmesan cheese olive oil black pepper salt romaine lettuce croutons
Viewed: 6 - Published at: 4 years agoIngredients
- 4 oz. anchovies
- 3 Tbsp. Dijon mustard
- 2 oz. garlic, chopped
- 4 egg yolks
- 1/2 c. red wine vinegar
- 1 Tbsp. Worcestershire sauce
- 1 c. Parmesan cheese
- 1 qt. olive oil
- 1 tsp. black pepper
- salt to taste
- 12 c. romaine lettuce
- croutons
Method
- Cut a loaf of stale bread into 1/4-inch cubes. Season with melted butter, thyme, basil, oregano, salt and pepper. Bake until crisp. In a large bowl, grind anchovies to a paste-like consistency. Stir in all remaining ingredients except romaine lettuce. Tear romaine lettuce into large pieces and place in a large bowl. Pour salad dressing over lettuce and toss salad. Serve immediately.
