Recipe courtesy of Tyler Florence
Total:
15 min
Prep:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Prep:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Prep:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 clove garlic, smashed with a pinch of salt and a little olive oil
  • 4 anchovy fillets
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 2 lemons, juiced
  • 2 tablespoons water
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan, plus extra for garnish
  • Freshly ground black pepper
  • 2 heads romaine lettuce

Directions

Watch how to make this recipe.

Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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