Ingredients
2 servings Romaine Lettuce
4 cloves Garlic
6 filets Anchovies, or 2 Tbs Paste
3 tbs Juice from 1/2 Lemons
1 dash worcestershire sauce
1 Egg, Raw
7 tbs Extra Virgin Olive Oil
1/2 cup Croutons
1/4 cup Parmesan, Grated
1/2 tbs Dijon mustard (Optional)
2 tsp Red wine Vinegar (Optional)
Preparation
1 Wash and Dry Romaine. Tear up into bite size pieces. Set Aside. 2 In a large wooden bowl, Mash cloves of garlic to a paste, add anchovy filets and mash into garlic paste, 3 Add Dijon mustard, Lemon Juice, and one raw egg then mix thoroughly. 4 Add red wine vinegar and splash of Worcestershire sauce, and whisk in the olive oil. 5 Add the Romaine and croutons, Parmesan and toss. Add Fresh ground pepper to taste.
