Ingredients
- 3 whole anchovy fillets
- 1 clove garlic freshly crushed or pressed
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon Worcestershire sauce (or 1 tablespoon Dijon mustard or 1 1/2 tablespoons mayonnaise)
- 1 raw edd (or 1 tablespoon Dijon mustard or 1 1/2 tablespoons mayonnaise)
- 1/3 cup canola oil or canola/olive oil blend
- 3 hearts Romaine lettuce dried
- 1/2 cup Parmigiano Reggiano cheese freshly grated or shaved
- 2 cups croutons
- to taste black pepper freshly ground
- to taste sea salt freshly ground
Servings: people
Instructions
- Place anchovies, garlic and lemon juice into bowl.
- Mash and pull apart with 2 forks until it forms a paste.
- Add Worcestershire sauce, egg, and pepper and mix well.
- Slowly drizzle in oil while whisking continuously. Season to taste with salt and pepper.
- Add prepared lettuce leaves, cheese and croutons to the bowl, tossing well.
Recipe Notes
Recipe published with permission from the chefs at The Essex Resort and Spa.
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