Ingredients
Tap to tick offSalad Dressing
- 2 Tbsp Olive Oil
- 1 Tsp Dijon Mustard
5g - ½ Tsp Worcestershire
- 3 Tsp Anchovy Paste
10 grams, or can chop and mash 6 fillets - 2 Egg Yolks
can substitute mayo - 2 Tbsp Lemon Juice
- 3 Tbsp Parmesan Cheese
shred additional parmesan to sprinkle on top, if desired - ½ Cups Vegetable Oil
- 3 Tsp Garlic Clove
minced
Salad
- 6 Cups Lettuce
(iceberg or romaine)
Croutons
- 2 Sourdough Bread
Slices - ¼ Cups Olive Oil
- 2 Tsp Italian Seasoning
Method
In a bowl
- 2 Tbsp Olive Oil
- 1 Tsp Dijon Mustard
5g - ½ Tsp Worcestershire
- 3 Tsp Anchovy Paste
10 grams, or can chop and mash 6 fillets - 2 Egg Yolks
can substitute mayo - 2 Tbsp Lemon Juice
- 3 Tbsp Parmesan Cheese
shred additional parmesan to sprinkle on top, if desired - ½ Cups Vegetable Oil
- 3 Tsp Garlic Clove
minced
To a bowl, add anchovy, garlic and pinch of salt. Whisk in egg yolks, lemon juice, worcestershire, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan (or save this to sprinkle on top at the end). Season to taste with salt, pepper, and more lemon juice.
Note: Anchovy paste can be found near the canned tuna in the supermarket.
Also: Tempting as it is, don't throw ingredients into a blender! The heat will cook the eggs.
Dice sourdough bread into ½ inch cubes. Add to frying pan and douse with olive oil. Press with hands until bread cubes are thoroughly soaked.
Fry on high heat, and stir continuously for 5 minutes or until crutons are golden and sound crispy as they are tossed in the pan. Do not overcook.
Add salt, Italian herbs, and spices to taste.
Assemble
- 6 Cups Lettuce
(iceberg or romaine)
In a salad bowl, toss washed, torn lettuce with dressing. Top with croutons and additional parmesean cheese if desired.