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garlic egg yolks anchovies mustard fresh lemons olive oil salt pepper romaine lettuce cheese salad croutons
Viewed: 35 - Published at: 5 years agoIngredients
- 4 garlic cloves
- 4 egg yolks*
- 2 anchovies
- 1 tablespoon Dijon mustard
- Juice of two fresh lemons
- 1 cup olive oil
- Salt
- Cracked black pepper
- 2 large heads of romaine lettuce, washed, ribbed and patted dry
- 3 ounces Parmigiano-Reggiano cheese
- 12 ounces of salad croutons
Method
- Rub the inside of a large wooden bowl with the garlic cloves.
- Remove the garlic cloves, and finely chop.
- Add the egg yolks, remaining garlic, anchovies and mustard to the bowl.
- Whisk until all of the ingredients are incorporated.
- Whisk in the lemon juice.
- Slowly drizzle in the olive oil, while whisking constantly.
- Whisk until all of the ingredients are incorporated.
- Season the dressing with salt and pepper.
- Gently tear the lettuce into bit-size portions and add to the salad bowl.
- Using a hand-held grater, grate the cheese into the bowl.
- Add the croutons.
- Toss the salad completely and reseason if necessary.
- Serve the salad on cold salad plates.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
