START TO FINISH 30 minutes
Makes 6 servings (½ cup each).
3 cloves garlic
3 anchovy fillets
2 Tbsp. lemon juice
¼ cup olive oil
1 tsp. Dijon mustard
½ tsp. sugar
1 Hard-Boiled Egg yolk (see recipe)
10 cups torn romaine lettuce
¼ cup grated Parmesan cheese (1 oz.) or ½ cup Parmesan
curls
1 recipe Parmesan Croutons or 2 cups purchased
croutons
Freshly ground black pepper
1 lemon, halved or cut into wedges (optional)
Dressing
In a blender combine garlic cloves, anchovy fillets,
and lemon juice. Cover and blend until mixture is nearly smooth,
stopping to scrape down sides as needed. Add oil, mustard, sugar,
and cooked egg yolk. Cover and blend until smooth. Use
immediately or cover and chill up to 24 hours.
Directions
- Place romaine in a large bowl. Drizzle dressing over lettuce;
toss lightly to coat. Add Parmesan cheese over top; toss
gently. Top with Parmesan Croutons and pepper. If desired,
sprinkle with additional Parmesan cheese, serve with lemon
halves.
