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Categories:
hearts milk garlic anchovy filets egg yolks lemon juice lemon zest oil safflower bread crumbs Parmesan kosher salt
Viewed: 26 - Published at: 5 years agoIngredients
- 4 romaine hearts, outer leaves removed until you have a 5 to 6 inch romaine head
- milk
- 13 garlic cloves, peeled
- 12 anchovy filets, packed in oil
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons oil from the can of anchovies
- 1/3 cup safflower or other neutral flavored oil
- 1/3 cup bread crumbs, browned in 1 tablespoon of butter
- 1/3 cup parmesan, finely grated
- kosher salt and fresh ground pepper
Method
- Place the anchovies in a shallow tray and add some milk to cover them.
- Place a small sauce pan over medium heat and add the garlic cloves and milk to cover. Bring to a boil, reduce the heat to a simmer and cook until the cloves are very tender but not mushy, about 10 to 12 minutes.
- Line a plate with a paper towel and place the anchovies, in a single layer, on the towel and let them drain. Remove the garlic from the pan and if there is a milk film on them rinse them under water to clean them. Place them on the paper towel with the anchovies.
- Take one of the garlic cloves and place it on a cutting board. Using the flat side of your chefs knife smash it and then cream it using the knife like you were sharpening an old time straight razor on a leather strap. In a medium sized mixing bowl combine the creamed garlic, egg yolks, anchovy oil, lemon juice, zest and mix with a whisk adding a pinch of salt and white pepper. Add a teaspoon of warm water.
- Place the mixing bowl over low heat and whisk. Do not stop whisking until the yolks start to leave ribbons as you whisk. Be careful not to make scrambled eggs. Remove from the heat immediately and place the bowl on a wet towel that is set on the counter, the towel will keep you from chasing your bowl around the counter as you whisk. Slowly drizzle a drop or two of the safflower oil into the yolk mixture while continuing to whisk. Keep adding the oil a drop at a time until you have an emulsion. Once you have an emulsion you can add the oil in a thin slow stream while whisking.
- If the dressing is to thick add warm water by the teaspoon until you reach the desired thickness. It should be the consistency of maple syrup.
- Combine the parmesan and bread crumbs and season them with salt and pepper.
- Cut each romaine head in half. Place them attractively on a plate. Wrap each garlic clove with an anchovy. Some cloves may only use half an anchovy. Place 3 of these on each plate around the romaine.
- Drizzle a healthy portion of dressing over the romaine keeping in mind you have four salads, so divide it equally. Sprinkle with parmesan breadcrumbs and serve.
