Recipe Index

Ingredients

• 1/2 cup mayo
• 2 tablespoons fresh lemon juice
• 1 egg yolk
• 2 small garlic cloves
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste ((or 2 anchovy fillets))
• 1/2 teaspoon Worcestershire sauce
• 1/3 cup neutral oil ((like grapeseed or light olive oil))
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and pepper (to taste)
• 1 large head romaine lettuce (washed, dried, and chopped)
• Freshly shaved or grated Parmesan cheese ((for topping))
• Freshly ground black pepper or squeeze of lemon ((optional))

Method

1. Whisk the mayo, lemon juice, egg yolk, garlic, Dijon mustard, anchovy paste and Worcestershire sauce together in a bowl, pureeing it with an immersion blender first if anchovy fillets are used instead of paste.
2. Drizzle the neutral oil in slowly, whisking constantly, until the dressing emulsifies, then stir in the grated Parmesan and season it with kosher salt and pepper.
3. Put the chopped romaine in a large bowl, pour the dressing over it and toss until every leaf is coated.
4. Scatter a generous sprinkle of shaved Parmesan over the salad, add black pepper or a squeeze of lemon if you like, and serve the salad cold in the bowl it was tossed in.

Prep: 20 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data