| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dujour05, New | 1 | servings | |
INGREDIENTS
| 2 | lg | Raw egg yolks* |
| 5 | lg | Clov garlic; peeled |
| 3 | tb | Dijon mustard |
| 1/4 | c | Fresh lemon juice |
| 2 | tb | Red wine vinegar |
| 1 | tb | Worcestershire sauce |
| 1 | c | Extra-virgin olive oil |
| 1 | cn | Anchovy fillets; chopped (2-ounce) |
| Salt and ground black pepper | ||
| 1 | Head romaine lettuce; cleaned, dried and | |
| ; torn | ||
| 1/2 | c | Grated Parmesan cheese |
| 1 | c | Toasted croutons |
INSTRUCTIONS
In the bowl of a food processor fitted with a metal blade, combine the egg yolks, garlic, mustard, lemon juice and vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped. Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion. Add the anchovies, pulse for 30 seconds, and season with salt and pepper to taste. This makes enough dressing for 8 servings. The extra dressing can be stored covered in the refrigerator 3 to 4 days. To serve, place the romaine in a large salad bowl. Add the Parmesan cheese and half the dressing. Crumble the toasted croutons roughly over the salad. Toss thoroughly to coat the greens evenly. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9138 Converted by MM_Buster v2.0l.
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