The homemade dressing in this recipe is what gives the salad its creamy, thick, and mild garlic flavor. Since the recipe calls for raw egg yolk, make sure you get organic fresh eggs. If you’ re hesitant to use raw eggs, just boil 2 eggs (half cooked) and use the eggyolk only.
Ingredients:
- 1 head of romaine lettuce, rinsed and chopped
- Croutons
- Parmesan cheese
For the dressing:
- 1 cup olive oil
- 2 eggyolks (raw)
- 1 pkg anchovy (2oz)
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1 tbsp worcestershire sauce
- 3 to 4 cloves of garlic
- 1/4 cup grated parmesan cheese
- Salt and pepper
Directions:
- In a blender, add all the ingredients for the dressing and puree until smooth.
- Add salt and pepper to season if necessary.
- Place the chopped lettuce in a bowl and some of the dressing. Toss it together.
- Top with parmesan cheese, croutons, and anchovies.
- Enjoy!
Note:
Since this recipe is using raw eggyolk, make sure you use fresh good quality eggs (check for expiration date). If you’re worried about the using raw eggyolk, you can replace it with cooked eggyolk. Simply boiled an egg and use just the eggyolk. You can put 3 cooked eggyolk instead of two raw eggyolk.
Wash and drain the lettuce 
Chop the lettuce 
Add the dressing 
Add the parmesan 
Add the anchovies