Using a Traditional Dressing Makes this Salad Lighter and Fresher than Bottled
Serves 6, as a side dish
Ingredients:
- 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
Directions:
- 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!
