Ingredients
- 1 egg yolk*
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon minced garlic clove
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 2 anchovy fillets, mashed
- Scant 1 cup vegetable oil
- 1/3 cup extra-virgin essential olive oil
- Salt and freshly ground pepper
- 1 large mind romaine lettuce, cleaned and reduce one to two-inch pieces
- Freshly grated Parmesan
- 2 cups croutons
Directions
Inside a medium bowl, whisk together the egg yolk, fresh lemon juice, garlic clove, Worcestershire, pepper flakes, mustard, and anchovies. Gradually whisk within the oils to emulsify. Season, to taste, with pepper and salt.
Put the lettuce inside a large bowl. Sprinkle with Parmesan and pepper. Drizzle with preferred quantity of dressing and toss well. Sprinkle top with croutons.
Contains Raw Eggs. The Meals Network Kitchen suggest caution in consuming raw and gently cooked eggs because of the slight chance of salmonella or any other food-borne illness. To lessen this risk, we advise you utilize only fresh, correctly refrigerated, clean grade A or AA eggs with intact shells, and steer clear of contact between your yolks or whites and also the covering. For recipes that decision for eggs which are raw or undercooked once the dish is offered, use covering eggs which have been treated to eliminate salmonella, by pasteurization or any other approved method.
Recipe thanks to Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000