 Summary
I used to love going to fancy restaurants that exhibited panache. Now I can do it at home and save the $200.00 for a pork chop and a salad with bottled dressing.
Cookware used in Recipe
 8 inch Small Dome Cover View
 Large Cookie Sheet View
 9X13 Bake and Roast Pan View
Prep Time
15 Minutes
Servings
4 - 6
Ingredients: 6 anchovies, packed in oil 2 cloves garlic ˝ teaspoon sea or kosher salt, divided. See Chefs opinion* 2 large egg yolks 2 Tbls. lemon juice 1 Tbls. Worcestershire sauce ˝ teaspoon fresh ground black pepper ¾ teaspoon Dijon mustard 2 Tbls. olive oil 3 cups Croutons see Note* below 3 Tbls. finely grated fresh Parmesan cheese 3 Romaine Hearts, torn ahead
Directions: Place first 3 ingredients in a mortar one at a time and pulverize after each addition or invert the Small Dome Cover and pulverize using a wooden spoon. A large wooden bowl will work nicely, too. Just don't use a plastic bowl. In a small glass bowl whip the egg yolks. Add to previous ingredients. Stir thoroughly. Add 2 Tbls. lemon juice. Add Dijon mustard drop by drop to start. Whisk. Gradually whisk in 2 Tbls. olive oil. Add 3 Tbls. Parmesan and stir. Refrigerate in airtight container if using the next day, otherwise continue. Add torn, whole Romaine lettuce leaves. Add Croutons see Note* below Season to taste with salt and pepper, lemon or cheese. Toss well. Top with shaved Parmesan cheese from block using a potato peeler. Serve. Refrigerate in airtight container any leftovers.
Chefs opinion: The Anchovies are salty so go light on the salt until you taste it, you can always add more salt if needed. Note*: THE CROUTONS Make ahead Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1 inch pieces country bread with 3 tablespoons olive oil on a baking sheet. Season with kosher salt and freshly ground black pepper. Bake at 375°. Tossing occasionally, until golden, 10-15 minutes. |
