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Parmesan cheese freshly squeezed lemon juice olive oil garlic anchovy filets egg Worcestershire sauce kosher salt black pepper dry mustard head of romaine lettuce croutons
Viewed: 11 - Published at: 2 years agoIngredients
- 1/2 cup grated Parmesan cheese
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 4-5 garlic cloves
- 5-6 flat anchovy filets
- 1 egg, at room temperature
- 1 teaspoon Lea & Perrins Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated black pepper
- 1/4 teaspoon dry mustard (optional)
- 1 large head of Romaine lettuce, washed and torn without stalks
- seasoned croutons
Method
- Put garlic, anchovy and lemon juice into a blender and pulse several times until garlic is crushed.
- Add the Parmesan cheese, olive oil, egg, Lea & Perrins, salt, pepper and dry mustard and pulse until blended (8-12 times on medium speed).
- Toss with Romaine lettuce, top with croutons and some freshly grated Parmesan.
