In large bowl, toss the Hearts of Romaine, cheese and Herb Croutons Add the dressing to taste and gently toss. Serve immediately.
How to make it
2 small garlic cloves mashed to a paste or minced (Tip: place the garlic in a mortar with a pinch of kosher salt and use the pestle to mash it together until you have a past. If you lack a mortar and pestle, place the garlic and a pinch of salt on a cutting board and mince the garlic with a sharp knife until a paste is formed.)
2 anchovy fillets, minced, or ½ tsp. of anchovy paste (I do not
1 egg cracking into a small bowl (Tip: Because it has a raw egg in it, this dressing must be refrigerated and used the same day it’s made. If you are wary of serving a dressing with raw egg, substitute 1 tbsp. mayonnaise.)
2 tbsp freshly squeezed lemon juice
1 tbsp Dijon mustard
¼ tsp Worcestershire sauce
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
In a small bowl whisk together the garlic, anchovies, egg, lemon juice, mustard and Worcestershire sauce. Add the oil in a stream, whisking until the dressing is emulsified. Season with salt and pepper to taste. Makes about ¾ of a cup.