| Yield | 8 |
|---|---|
| Prep Time | 30 minutes |
| Recipes | Salads |
| Yield | 8 |
|---|---|
| Prep Time | 30 minutes |
| Recipes | Salads |
Hearts of Romaine
5 anchovies
1 tsp freshly cracked black pepper
1/2 cup extra-virgin olive oil
1 large egg
3 tbsp red wine vinegar
2 tbsp lemon juice, fresh
1 tbsp garlic paste
2 tsp dry mustard
1 tsp celery salt
3 dashes liquid hot pepper seasoning
3 dashes Worcestershire sauce
1/2 loaf Italian or French bread , diced for croutons
2 heads romaine lettuce, leaves cleaned
1/2 cup Parmesan cheese, grated
1. Combine anchovies, black pepper, and olive oil in a blender. Puree about 5 minute until very smooth. Measure and reserve one-third cup for use with croutons.
2. Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 minutes, remove and reserve.
3. Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until well combined. The dressing may be refrigerated at this stage.
4. Combine reserved anchovy mixture with diced bread in a bowl and toss to coat. Heat a dry cast-iron skillet over medium-high and cook croutons, stirring constantly, until golden and crisp.
5. Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and grated Parmesan cheese and toss well. Add toasted croutons, toss again, and serve.