Dressing
- 1 large garlic clove
- 2 egg yolks
- 1 lemon, juiced
- 4-6 drops of Worcestershire sauce
- 1 teaspoon of anchovy paste
- 1 tablespoon Dijon mustard
- 1/2 cup Extra Virgin Olive Oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 heads romaine lettuce, whole leaves, washed and dried
In a Cuisinart, add garlic, egg yolks, lemon juice, Worcestershire sauce, anchovy paste and Dijon Mustard, salt, pepper and cheese and then pulse for 30 seconds. Add oil in tube and puree until all the oil is incorporated into dressing. Set dressing aside
In a large bowl, add dressing, salad and croutons. Toss until salad is well coated.
To assemble salad:
On a chilled salad plate, place a large mound of salad in the center, garnish with a little more cheese!
Buon Appetito!
