Ingredients
Scale
- 1 large egg yolk
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1 teaspoon anchovy paste
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, grated
- 1 teaspoon worcestershire sauce
- 1 teaspoon cracked black pepper
- Salt to taste
- 9–10 oz. romaine lettuce, chopped (about 5 cups)
- 1/2 cup shredded parmesan cheese
- 1 cup croutons
Instructions
- In a medium bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until frothy.
- Gradually drizzle the olive oil into the mixture while whisking vigorously until the dressing thickens.
- Stir in the anchovy paste, grated parmesan cheese, garlic, Worcestershire sauce, and cracked black pepper. Mix well and season with salt to taste. Set aside.
Notes
For a creamier texture, consider adding more egg yolk or parmesan cheese.
Ensure to use the best quality olive oil for the dressing for enhanced flavor.
Adjust the amount of anchovy paste based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 1g
- Sodium: 500mg
- Fat: 31g
- Saturated Fat: 5g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg