From my story, “…and she asked for refills.”
(have these measured and ready before starting)
(proportions can be adjusted to taste)
1 head Romaine Lettuce, rinsed and chopped into large pieces (approx. 2 to 3 inches)
Two cloves garlic, chopped
1 tsp kosher salt
3 anchovy fillets
1 egg yolk (or 2 tablespoons of Egg Beaters)
1 tsp Dijon Mustard
2 tsp lemon juice
½ cup extra virgin olive oil
¼ cup grated parmesan cheese plus extra for sprinkling
1 cup plain croutons
Pepper to taste.
In the bottom of a large salad bowl (wood bowls are best for this but not a prerequisite) place the garlic, salt and anchovies. (Hint: make sure the bowl in firmly anchored so it won’t move while you work.) Using two forks mash the garlic, salt, and anchovies into a smooth paste. (Hold a fork in each hand and mash by pulling the forks away from each other.)
Once you have made a paste, stir in the egg yolk, mustard, and lemon juice until smooth. Now holding both forks in one hand use them to whisk the paste vigorously while slowly drizzling in the oil. Continue whisking until the mixture has emulsified and thickened slightly.
Stir in the cheese, then add the lettuce to the bowl and toss to coat. Add the croutons and toss to distribute. Sprinkle with a bit more parmesan cheese and a bit of pepper.