“Easy and delicious. Learned from table-side service in Cozumel, Mexico; therefore, ingredient amounts are approximate. Sometimes, I add some Dijon mustard for a change. To make it easier, use prepared garlic croutons, but freshly made are very easy. Press garlic into melted butter and toss with french bread cubes; toast to desired crispness.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut off root end of Romaine. Wash leaves carefully in very cold water. Refrigerate wet leaves to crisp them while making dressing.
  2. Pour olive oil into medium bowl. Add garlic. Using a fork, mash garlic into oil until finely meshed.
  3. Whisk in egg yolk, then, lemon juice, Worcestershire, salt and pepper.
  4. Mince anchovies. Mash into dressing using fork tines. Whisk again until well incorporated. Fold in Parmesan cheese.
  5. Transfer the dressing to an airtight container and refrigerate until ready to serve.
  6. Tear leaves into a salad spinner, Spin off water.
  7. Place lettuce into large salad bowl. Add croutons and drizzle dressing over all; toss until all covered.
  8. Garnish with slivers of lemon rind and freshly grated Parmesan and fresh cracked black pepper . Serve immediately.

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