Yield: 8 servings*


For the dressing:

  • 1 large clove garlic
  • 2-3 tbsp. freshly squeezed lemon juice
  • ½ tsp. Worcestershire sauce
  • 6 anchovy fillets, patted dry with paper towels and mashed to a paste with a fork
  • 2 large egg yolks
  • 5 tbsp. canola oil
  • 5 tsp. extra virgin olive oil
  • About ¾ cup freshly grated Parmesan, divided
  • Freshly ground black pepper

To serve:

  • 2 heads romaine lettuce, rinsed, dried, and torn into bite-sized pieces
  • Croutons
  • Parmesan shavings
  • Freshly ground black pepper
« »
  • step 1: HideShow Images

    To make the dressing, grate the garlic clove with a microplane or zester to a fine paste in a small bowl.  Mix in the lemon juice and let stand 10 minutes.  Add in the Worcestershire sauce, egg yolks, and anchovies and whisk to blend.  Whisk in the canola and olive oils until the dressing is emulsified.  Add about ½ cup of the grated Parmesan, season with freshly ground black pepper, and adjust seasonings to taste.

  • step 2: HideShow Images

    Place the romaine in a large salad bowl.  Add a small portion of the dressing initially and toss well to coat.  Continue to add additional dressing little by little until the lettuce is coated to your liking.  (It is very easy to overdo the dressing, so start slowly and add in small spoonfuls.  You can always add more but you can’t take it away!)  Toss with croutons and serve with shaved Parmesan and freshly ground black pepper, if desired.

  • step 3: HideShow Images

    *As written, this recipe makes a lot of salad.  We find a half recipe to be more than enough for our family.