Categories: Salad

Ingredients

• 3 cloves garlic, finely minced
• 4 anchovy filets, finely minced
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. Worcestershire
• 1/2 lemon, freshly squeezed
• 1 tsp. Dijon mustard
• 1 egg ylk
• 1/2 cup vegetable oil
• 1/4 cups extra virgin olive oil
• 1 head of Romaine lettuce, cleaned, spun dry and cut into bite-size pieces
• Croutons
• Shredded Parmesan cheese

Directions

1. In a mixing bowl, stir garlic, anchovies and salt together until it forms a paste-like consistency. Using a coiled or spiral whisk, stir in the pepper, Wocestershire sauce, lemon juice, mustard and egg yolk until well blended.

2. Whisking constantly, slowly drizzle in vegetable and olive oils to form an emulsion. Toss with lettuce and garnish with crotons and Parmesan cheese.

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