
Ingredients:
1C extra virgin olive oil
2 extra large egg yolks
2T lemon juice
1t Worcestershire sauce
1t flaked salt
2t Dijon mustard
4 cloves garlic
1 small tin anchovies
1C finely grated parmigiano
cracked pepper to taste
Directions:




Every time I've followed a published recipe all the ingredients get processed together and the dressing is less thick than I would prefer. This time I started with just the egg yolk and oil and whipped it up in the food processor until it became very thick and creamy. Remove the mixture from the processor and set aside. Then add the lemon juice, Worcestershire sauce, mustard, salt, chopped garlic and half of the anchovies drained and chopped into the processor. Process these until smooth, then fold in the other mixture, add the parmigiano and stir until you have incorporated all the ingredients. Chop the other anchovies and fold in, then toss onto chopped Romaine lettuce, sprinkle with course ground or cracked black peppercorns and mix.
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