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Kitchen Guy's
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Here's what you need:
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1 large egg (coddled) 1 garlic clove 4 anchovy 2 small Romaine lettuce washed, dried, coarsely torn 1 teaspoon Worcestershire sauce 1/2 cup olive oil |
3 tablespoons red wine vinegar 1/2 teaspoon Dijon mustard 1 teaspoon salt 1/4 cup Parmesan cheese freshly grated 1 cup croutons 2 tablespoons lemon juice, fresh |
Here's how to make it:
Rub a large wooden bowl with the garlic clove, coating the bowl with the garlic juices. Drizzle a little olive oil around the sides of the bowl, letting it collect at the bottom, then mash the anchovies with a fork until they turn to a paste. Slowly add the rest of the oil, then stir in the Worcestershire, mustard, salt and a little black pepper. Slowly add the red wine vinegar, the egg and then a squeeze of fresh lemon juice.
Stir well, then add the romaine and toss. Add the croutons and Parmesan and toss again.
Send your questions and comments to me at chefjim@kitchenguy.biz