Ingredients
2-3 large garlic cloves, finely minced
2 tsp Dijon mustard
1 tsp Worcestershire sauce
3 anchovies, optional
2/3 cup extra virgin olive oil
Juice of ½ lemon
2 egg yolks
5-6 cups of a lettuce of your choice (I prefer a combination of romaine, spinach, and spring mix – cut and washed)
¾ cup freshly grated Parmigiano Reggiano
Freshly cracked black pepper
Steps
Add the minced garlic into a large mixing bowl.
Whisk the mustard, Worcestershire sauce, anchovies, lemon juice, and egg yolk.
Whisk in the olive oil (you are not emulsifying this into a mayo).
Mix in the grated Parmigiano Reggiano.
Season to taste with salt and pepper.
Break the lettuce into manageable pieces with your hands, removing the tough, lower portions of the largest outside leaves
At this point, if you are feeding a crowd and you don’t expect leftovers, you can mix in the dressing with all your lettuce.
If you plan to have leftovers, I recommend only mixing the dressing in with the lettuce you plan on eating.
Once mixed, add any toppings you desire – i.e. additional grated cheese, black pepper, croutons, or any other vegetables you want in your salad.
Enjoy!
