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2 Eggs
8 Anchovy Fillets
3 Garlic Cloves
1 Shallot
1/2 Teaspoon Vinegar
1/2 - 1 Cup Oil
1/2 Teaspoon Dijon Mustard
2 Head Romaine, cleaned and cut into 1” wide strips
Grated Romano Cheese
Grated Parmesan Cheese
1. In a large wooden bowl press garlic cloves with a fork and smear into bowl.
2. Mash anchovy fillets into bowl with a fork.
3. Cook eggs (in shell) 10 seconds in boiling water. Break open and add yolks to bowl.
4. Add diced shallots to bowl.
5. Add Dijon mustard and mix all ingredients thoroughly.
6. Whisk in 1/2 of oil slowly, then the vinegar.
7. Add remainder of oil until mixture reached desired consistency.
8. Add chilled Romaine lettuce, a small amount of the cheeses and croutons to bowl.
9. Toss salad and serve onto chilled salad plates.
10. Sprinkle cheeses lightly over top.
8 Anchovy Fillets
3 Garlic Cloves
1 Shallot
1/2 Teaspoon Vinegar
1/2 - 1 Cup Oil
1/2 Teaspoon Dijon Mustard
2 Head Romaine, cleaned and cut into 1” wide strips
Grated Romano Cheese
Grated Parmesan Cheese
1. In a large wooden bowl press garlic cloves with a fork and smear into bowl.
2. Mash anchovy fillets into bowl with a fork.
3. Cook eggs (in shell) 10 seconds in boiling water. Break open and add yolks to bowl.
4. Add diced shallots to bowl.
5. Add Dijon mustard and mix all ingredients thoroughly.
6. Whisk in 1/2 of oil slowly, then the vinegar.
7. Add remainder of oil until mixture reached desired consistency.
8. Add chilled Romaine lettuce, a small amount of the cheeses and croutons to bowl.
9. Toss salad and serve onto chilled salad plates.
10. Sprinkle cheeses lightly over top.
