Date: Mon, 27 Jun 2016 | Source: A chef I peeked at in a restaurant
(for 2 people)
- 1 clove garlic
- 1/2 teaspoon coarse salt
- 1 anchovy
- 1/2 teaspoon mustard
- 1 egg
- juice of 1/2 lemon
- 1/4 cup grated parmesan or more to serve
- 1/4 cup olive oil
- 1 cup croutons
- 1 small head romaine lettuce
- (optional) some fried and cooled bacon to serve
Peel the garlic clove and cut off both ends. In a salad wooden bowl, mash the garlic with salt until paste consistency. Add the anchovy and mash it with salt and garlic until smooth. Add mustard and mix until uniform. Separate the white from yolk and add the yolk to the sauce. Mix again. Squeeze in the juice of one lemon, mix well. Add the parmesan, reserving about 2 table spoons worth for serving, mix.
Very slowly and while mixing vigorously, add the oil, careful that it blends in evenly and the sauce doesn't separate. Add the croutons and let stand for a few minutes while you tend to the lettuce.
Wash and dry the lettuce. Using your hands, rip it into bit-size pieces, discarding any discoloured or hard bits.
Toss it in with the dressing. Serve immediately, sprinkled with parmesan and bacon bits (if using).