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
4 - 6
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
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.
Add 2 Tbls. lemon juice.
Add Dijon mustard drop by drop to start.
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.
Top with shaved Parmesan cheese from block using a potato peeler.
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 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.