Ingredients
1 Head Romaine Lettuce (leaves separated, washed, and trimmed)
1 Egg Yolk (whisked)
1 tbsp. Olive Oil
1 tsp. Dijon Mustard
1 tsp. Fresh Lemon Juice
1 tsp. Anchovy Paste
1 tsp. Fresh Minced Garlic
Salt and Pepper (to taste)
2 oz. Baked Croutons
2 tbsp. Capers
1 oz. Fresh Grated Parmesan Cheese
Preparation
· In a salad bowl whisk together egg yolk, oil, mustard, lemon juice, anchovy paste and garlic
· Lay romaine leaves on paper towel, cover and pat dry
· Cut leaves into 2-inch pieces
· Add romaine pieces to salad bowl, toss evenly with dressing mixture
· Add salt and pepper – toss again
· Add croutons and capers – toss again
· Add halve the parmesan – toss again
· Add remaining parmesan
· Serve in individual bowls or as side to pasta dish