- Romaine lettuce
- 3 garlic cloves, crushed
- 1 egg yellow
- Capers
- Anchovies [optional]
- 1 teaspoon [5 mL] Dijon mustard
- 1/2 cup [125 mL] olive oil, perhaps a bit more
- 1 tablespoon [15 mL] lemon juice
- 1 tablespoon [15 mL] red wine vinegar
- 1 package cooked bacon, very dry and broken into bits
- Parmesan cheese
- Garlic or Caesar croutons [to taste]
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- Wash lettuce and set aside.
- In a large bowl, place crushed garlic; add egg yellow, capers, anchovies and Dijon mustard.
- Mix with a whip or electric mixer.
- Add olive oil one drop at a time [important] at first, whipping constantly, then add alternating, that is: whip, oil - whip, oil, etc., which will result in a mayonnaise-like texture.
- Add lemon juice and red wine vinegar.
- Mix some more.
- Tear lettuce leaves and add to large bowl over sauce.
- Stir.
- Finish by adding bacon bits [the real stuff, please], cheese and croutons.
- Voila, ready to serve!!!
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