Ingredients:
· Romaine Lettuce
· 1 extra large Egg yolk at room temperature
· 1-2 tsp Dijon Mustard
· 2 cloves Garlic, minced
· 1-2 Anchovy Filets (optional) *
· Juice of 1/2 Lemon (more or less to taste)
· Good quality Extra Virgin Olive Oil
· Worcestershire Sauce
· Splash of Heavy Cream
· Fresh Parmesan Cheese, shredded
· Sourdough or French Bread
· Kosher Salt/Fresh BlackPepper
* The use of anchovies is entirely optional. You can also mince the anchovies into the dressing or serve them whole over the salad.
Directions:
For Romaine:
1. Trim the green ends of lettuce a little bit, but be careful. Trimming is just to allow for easier grilling.
2. Cut the romaine down the center lengthwise
3. Season the inside of each half with salt/pepper and drizzle w/ olive oil inside.
For Dressing:
1. Beat a large egg yolk and whisk in Dijon mustard.
2. Add salt to taste.
3. Add lemon juice to taste (start w/less or might be too lemony; can add more later).
4. Whisk and add finely minced Garlic.
5. Whisk in finely minced anchovy filets (optional).
6. Whisk in a splash of Worcestershire sauce.
7. Start immersing the olive oil in a steady stream while constantly whisking. Be careful not to over whisk or the oil will separate. Whisk in enough oil to develop a nicely textured dressing.
8. Add a little bit of oil from the anchovies (optional)
9. Whisk in a splash of heavy cream for texture.
10. Taste for seasonings and add salt and/or lemon juice as needed.
For Croutons:
1. Trim the crusts of French bread, and cut in to cubes.
2. Season cubes w/ salt, pepper, and drizzle with olive oil.
3. You can toast the cubes in the oven or sauté on a pan until browned on all sides.
For Parmesan Tuile:
1. Have a shaper (rolling pin) handy.
2. In a non stick pan, scatter shredded cheese into a round. Don’t scatter too much..should be scattered w/ some spaces in between so you end up w/ a thin tuile.
3. Once it starts to bubble and get slight color on the bottom, gently and quickly use your hands to pull off the round. Immediately shape over a rolling pin (or your desired shape). Once crisp, you can carefully remove.
4. Alternately, you can scatter cheese rounds on a siltpat and cook in the oven. Again, work quickly to remove and shape.
For Grilling Romaine and Serving:
1. Grill the lettuce on only one side (the inside portion) until nice charred grill marks. It’s important to grill your lettuce at the last moment b/f serving, so it stays warm. An indoor grill can be used.
2. Serve w/ Romaine grilled side up. Drizzle with the dressing. Top w/ filet of anchovies (if not already minced in the dressing). Serve Parmesan tuile and croutons also on the side.
