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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Worth the extra effort required for preparation, this recipe came from Hart's Restaurant in Toronto, Canada and deserves home made croutons and bacon bits rather than store bought. I usually add 2 or 3 anchovies (and eat the rest out of the can) but not everybody likes them. Its a great prelude to any Italian dinner!! Ingredients:
romaine lettuce |
2 egg yolks |
3 teaspoons dijon mustard |
1 garlic clove, minced |
1/2 teaspoon worcestershire sauce |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
1 lemon, juice of |
1 drop tabasco sauce (or other hot sauce) |
1/8 cup red wine vinegar |
1 1/2 cups olive oil |
1/2 cup crouton |
3 tablespoons freshly grated parmesan cheese |
1/4 cup bacon bits |
Directions:
1. Wash and completely dry lettuce; tear into bite sized pieces and place into a salad bowl.
2. Combine egg yolks, mustard, garlic, Worcestershire, salt, pepper, lemon juice, Tabasco and wine vinegar; mix well.
3. SLOWLY drizzle olive oil into the other ingredients and WHISK VIGOROUSLY until the mixture thickens. You may find it easier to use a food processor or a hand held blender.
4. Sprinkle croutons, parmesan and bacon bits over the greens.
5. Pour dressing over the salad and toss.
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