Here you have another one of my favorite salads!
It goes great with your dinner, or it’s perfect as light lunch any day of the
week. Enjoy!
Ingredients:
- 2
Romaine Lettuce
- 2
Egg Yolks
- 1
Tbsp Dijon Mustard
- 1
can (2 ounces) Anchovies in Olive Oil
- ½
- ¾ Cup Extra Virgin Olive Oil
- 1
Lemon
- 3
Garlic Cloves
- Salt
(to Taste)
- Black
Pepper (to taste)
- 8
oz Parmesan Cheese
Garlic Croutons:
1 French Baguette (cut into bite-size pieces)
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Melted Butter
1 Minced Garlic Cloves
Pinch of Salt
Pinch of Black Pepper
Separate the Lettuce Leaves. Cut them into pieces, Wash them, Rinse them, and Refrigerate them
until you are ready to use them!
To make the dressing , in a blender add in the
anchovies, the Dijon mustard the egg yolks, 3 garlic cloves, two
tablespoons of lemon juice, half a
teaspoon of salt and a teaspoon of black pepper, also add in a quarter of a cup of shaved
Parmesan cheese, and half a cup of extra virgin olive oil, blend on
high until well blended.
Once the dressing is ready, taste the
flavor add more salt and pepper if needed, and also if you think it’s too thick
feel free to add more extra virgin olive oil. Refrigerate until you are
ready to use it.
To make the Croutons:
Preheat the oven to 400ºF
In a bowl combine the minced garlic with the
melted butter and the olive oil, season with a bit of salt and pepper, stir
well until combined. Brush the bread pieces with the butter and oil
mixture, brush on both sides, and bake
them at 400ºF for about 8-10 minutes or until the croutons are golden brown and
crisp.
To make the salad: just place some of the lettuce on your plate, then top it with
the shaved Parmesan cheese, and you can add as much cheese as you like..
Then also top the lettuce with the croutons, add
as much dressing as you like,
Sprinkle it with fresh ground black pepper and
that’s about it.
Enjoy!
