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Salads | |
| 1 large clove garlic 3 anchovies (I prefer white), plus more for serving 1/2 teaspoon kosher salt 2 large egg yolks Juice of 2 lemons 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 cup olive oil 1/4 cup freshly grated Parmesan, plus shaved for serving 10 turns freshly cracked black pepper 3 romaine hearts, leaves separated | |
| Stick the garlic onto the tines of a fork. Rub the garlic all over the inside of the large bowl that you will use to make your dressing, thoroughly coating. Set aside the garlic clove for another use. Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Stream in the olive oil while whisking. Mix in the Parmesan and pepper. Add the romaine leaves to the dressing and mix to coat the leaves. Divide the lettuce onto 4 plates, then garnish with shaved Parmesan and additional anchovies. | |
Unrated | |
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