The salad itself for this is nothing special, just shredded romaine lettuce (two heads works well for this much dressing), grated romano or parmesan cheese, and croutons (preferably homemade, I may post a recipe for those at some point, but it's not hard to figure out how to make them), but the dressing is something special and requires a little work.
4 anchovies, minced and crushed with the flat of the knife
the juice of half a lemon
1 T minced and crushed garlic
1 t worchestershire sauce
1 t dijon mustard
1 egg yolk
Beat these ingredients together in a large bowl, then start to slow drizzle in olive oil, forming an emulsion. You'll have to add it very slowly at first, then you can add a little more in. Beat the oil in until the sauce is smooth, thickened, and creamy. Taste it for both balance of flavor and salt (if it's still aggressively fishy you probably need more oil).
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