Categories: Salad dressing

Ingredients

• 1 egg yolk (you could try coddling it or using pasteurized egg yolks - but why not use a real fresh egg and just wash off the outside carefully?)
• 1 tbs mustard
• 3-4 anchovy fillets, minced
• 2 tbs balsamic vinegar
• 1.5 tsp lemon juice
• 2 dashes Worcestershire sauce
• 1/4-1/3 cup olive oil
• 1/2 cup Parmesan cheese, ground/finely grated

Directions

1. Combine all ingredients except for olive oil and cheese

2. Add olive oil slowly and whisk. 1/3-1/4 cup might even be too much – the original recipe calls for 1 cup, which is ridiculous. Taste it as you go and stop when you start to taste the olive oil.

3. Mix in cheese.

4. Serve with Romaine lettuce, croutons, coarsely shaved Parmesan cheese, and freshly ground black pepper

5. Use more dressing than you think you should or else it won’t taste right.

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