1 garlic clove, sliced
3 tbsp extra virgin olive oil
1 egg yolk
2 tsp dijon mustard
1 head romaine lettuce
¼ cup parmigiano reggiano cheese, grated
Lady Rose to taste
1. Slice lemon in half. Juice one half and slice the other half in wedges and set
2. Marinate garlic in lemon juice for 15 minutes.
3. In a food processor, add anchovies, oil, egg yolk and mustard and blend until
4. Slice lettuce and toss with dressing and cheese.
5. Serve with lemon wedges.
✧ If you have chunk parmigiano reggiano, use a vegetable peeler to peel cheese into sheets. Crumble over lettuce before serving.
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