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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Love this stuff. Sometimes we add seasoned cooked chicken breast for a 1 dish meal. Did you know that this salad was invented in Tijuana, Mexico? Ingredients:
1 teaspoon salt |
2 cloves garlic |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
1 teaspoon anchovy paste |
2 tablespoons fresh lemon juice |
1 fresh egg yolk |
1/3 cup canola oil |
1 head romaine lettuce, cut into 1 and 1/2 inch pieces |
4 pieces toasted white bread, cut into small cubes |
2/3-1 cup parmesan cheese |
Directions:
1. In a large wooden or glass bowl mash the garlic into the salt until smooth.
2. Add the dijon, worcestershire, and anchovy paste.
3. Whisk well.
4. Add the lemon juice and whisk well.
5. Add the egg yolk (some use the whole egg) and whisk well.
6. Add the oil in a slow,, steady stream while whisking like mad.
7. Keep whisking until dressing is smooth and creamy looking.
8. Add the romaine and toast cubes and toss well.
9. Add the parmesan cheese and toss well again.
10. Serve right away.
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