A lovely light salad consisting of romaine lettuce, Parmesan and croutons, dressed with garlic, lemon, egg, olive oil and Worcestershire sauce.
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2 small heads romaine lettuce
4 large leaves iceberg lettuce
50 g parmesan, in a piece
2 slices sourdough bread, crusts removed
2 tablespoons (30ml) olive oil
4 anchovy fillets
1 clove garlic, roughly chopped
5 tablespoons (75ml) olive oil
1 very fresh large egg yolk
2 tablespoons (30ml) lemon juice
2 tablespoons Dijon mustard
1 tablespoon (15ml) Worcestershire sauce
Directions Prep:30min › Ready in:30min
Cut romaine and iceberg lettuce leaves into bite–sized pieces. Use a vegetable peeler or cheese grater to shave Parmesan into thin slivers.
To make anchovy dressing, place anchovy fillets and garlic in a bowl and mash to a paste. Whisk in olive oil, egg yolk, lemon juice, mustard and Worcestershire sauce. Add salt and freshly ground black pepper, to taste.
To make croutons, cut bread into small cubes. Heat olive oil in a large nonstick pan over medium heat. Add bread cubes; cook until golden brown on all sides, taking care they do not burn. Set aside; keep warm.
Arrange lettuce leaves and shaved Parmesan on individual serving plates. Drizzle dressing over salad and sprinkle on bread cubes.