Ingredients:
1 teaspoon salt
2 cloves garlic
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice
1 fresh egg yolks
1/3 cup canola oil
1 head romaine lettuce, cut into 1 and 1/2 inch pieces
4 pieces toasted white bread, cut into small cubes
2/3-1 cup parmesan cheese
Directions:
In a large wooden or glass bowl mash the garlic into the salt until smooth.
Add the dijon, worcestershire, and anchovy paste.
Whisk well.
Add the lemon juice and whisk well.
Add the egg yolk (some use the whole egg) and whisk well.
Add the oil in a slow,, steady stream while whisking like mad.
Keep whisking until dressing is smooth and creamy looking.
Add the romaine and toast cubes and toss well.
Add the parmesan cheese and toss well again.
Serve right away.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.