Ingredients:
1 large head romaine lettuce
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 tablespoon mustard powder
1 clove garlic, crushed
1 egg
juice of 1 lemon
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1 recipe Garlic Croutons
1 (2 ounce) can anchovy fillets, drained
Directions:
1 Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
2 In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
3 Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
4 Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
5 To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!
Makes 4 to 6 servings [Previous Recipe][Next
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