- ½ head romaine lettuce
- 3 tbsp olive oil
- ¼ cup olive oil
- 2 cloves garlic, pressed
- 1 egg yolk
- 1 cup croutons
- ¼ cup parmesan cheese, grated
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 8 anchovy fillets
- ⅛ teaspoon black pepper, coarsely ground
ingredients
directions
Fry one cup croutons in 3 tbls olive oil for one minute. Stir often. Wash 1/2 head of romaine lettuce. Drain on paper toweling. Peel garlic cloves. Crush in garlic press and place in salad bowl with 1/2 tsp salt. Mash garlic and salt together with the back of a spoon. Add one egg yolk. Mix. Add 1/4 cup olive oil, one tbl lemon juice, and 1/8 tsp coarsely ground black pepper. Mix. Break romaine lettuce into 2-inch pieces and toss with dressing in the salad bowl. Drain 8 anchovy fillets on paper toweling. Cut the anchovies into fourths. Sprinkle 1/4 cup grated Parmesan cheese, anchovies, and croutons over the salad. Serve immediately. |
Categories
Roundeye
