Tip : To prevent over dressing the salad, pour a thin stream of dressing along the inside of the salad bowl, then toss and check. Add a bit more if needed. The quantities for the salad dressing will yield enough for 3-4 heads of Romaine lettuce. It is better to save extra dressing instead of overdressing as the salad will feel heavy. As an alternative, try serving the salad without croutons and substitute with white anchovies, called Boquerón’s.
Ingredients
- 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1 clove grated garlic peeled and grated
- 1 tbsp Dijon mustard
- 1 egg yolk
- 1 lemon juiced
- 1 lemon zested
- 1 tsp Worcestershire sauce
- 1 tsp red wine vinegar
- 1/3 cup oil (olive oil or canola oil)
- 1 head medium-large head of romaine lettuce
- 10-12 slices Parmigiano Reggiano cheese very thinly sliced, or 1/3 cup grated
Instructions
- Gather all ingredients before starting the recipe.
- Zest the rind of the lemon that will be used in the dressing and set aside.
- Squeeze the juice from the lemon that was zested into the jar.
- Grate 1 clove of garlic over the jar
- Combine 1/2 tsp kosher salt, 1 tsp ground black pepper, 1 clove grated garlic, 1 tbsp Dijon mustard, 1 egg yolk, 1 lemon juiced, 1 lemon zested, 1 tsp Worcestershire sauce, 1 tsp red wine vinegar and 1/3 cup oil (olive oil or canola oil) in a jar with a tight fitting lid. Shake until combined.
- Slice cheese thinly and set aside
- Cut the core off two heads of Romaine and separate the leaves.
Serving
- Use about half of the dressing for 2 heads of Romaine and toss Romaine with dressing until well coated. Place the Romaine leaves on long individual serving platters and top with thinly sliced Parmigiano Reggiano and sprinkle with grated lemon rind.