Dressing
- Egg Yolks1
- Anchovies3-4
- Garlic1-2 cloves
- Dijon Mustard1 spoonful15 g
- Lemon juice1/2 lemon
- Parmigiano Reggiano2 spoonfuls15 g
Salad components
- Romaine lettuce, chopped or torn
Step 1: Prep & start the dressing
Clean & dry the lettuce you will be using. If you have the time, tear the lettuce into large bite-sized pieces instead of chopping it.
Lettuce tears easily along its cell walls, but can bruise and oxidize along cut lines if you use a knife. Tearing also gets you slightly irregular pieces for a more natural texture and eating experience.
Start the pungent base. In a blender or food processor, puree together egg, anchovies, garlic, mustard, lemon juice, and parmesan until smooth.
Step 1: Prep & start the dressing
Dressing
- Egg Yolks1
- Anchovies3-4
- Garlic1-2 cloves
- Dijon Mustard1 spoonful15 g
- Lemon juice1/2 lemon
- Parmigiano Reggiano2 spoonfuls15 g
Salad components
- Romaine lettuce, chopped or torn
Clean & dry the lettuce you will be using. If you have the time, tear the lettuce into large bite-sized pieces instead of chopping it.
Lettuce tears easily along its cell walls, but can bruise and oxidize along cut lines if you use a knife. Tearing also gets you slightly irregular pieces for a more natural texture and eating experience.
Start the pungent base. In a blender or food processor, puree together egg, anchovies, garlic, mustard, lemon juice, and parmesan until smooth.