Using a Traditional Dressing Makes this Salad Lighter and Fresher than Bottled 

Serves 6, as a side dish 


  • Stale Crusty Bread, or Croutons 
  • 1 Head of Romaine Lettuce 
  • 4 Cloves of Garlic, Peeled and Minced 
  • ½ Lemon 
  • 1 Egg Yolk (Either Raw or Hard-boiled) 
  • 1 Tsp Dijon Mustard 
  • 1 Tsp Worcestershire Sauce 
  • ½ Tsp Salt 
  • 1 Tbsp Anchovy Paste (Optional) 
  • ¼ Cup Olive Oil 
  • ¼ Cup Grated Parmesan Cheese 
  • Pepper to taste  


  • If you’re making your own croutons, preheat your oven to 350 degrees. Cut the bread into bite-sized pieces, then toss with oil, salt, and some garlic powder. Spread onto a lined baking sheet, separating the pieces of bread from each other so they can crisp up. Toast in the oven for 8-12 minutes, until crispy. Set aside to cool. 
  • Remove and discard the root end of the lettuce. Roughly chop or tear the leaves, then rinse in a large colander or salad spinner. Set aside to dry. 
  • Put the minced garlic in a small bowl. Squeeze the juice from the half lemon over the garlic and leave for 2-3 minutes. The lemon juice will soften the raw garlic’s flavour. 
  • Add the egg yolk, Dijon mustard, Worcestershire sauce, salt and anchovy paste (if using) to the bowl and whisk everything together. Slowly add the olive oil, a tablespoon at a time, whisking the dressing together until you’ve added all the oil. 
  • Add the lettuce and croutons to a large bowl, then pour the dressing over everything. Gently toss to combine evenly. Top with the parmesan and a generous amount of fresh cracked black pepper and enjoy! 
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