- 1 peeled garlic bulbs, halved
- 2 Romaine lettuces
- Salt and pepper, to taste
- 15 anchovy fillets, drained and chopped
- 3 tablespoons [45 g] grated Cheddar cheese
- 3 tablespoons [45 g] grated Parmesan cheese
- 2 cups [500 mL] garlic croutons
Salad Dressing
- Juice of 2 1/2 lemons
- 2 tablespoons [30 mL] wine vinegar
- Few drops Worcestershire sauce
- Salt and pepper, to taste
- 1 teaspoon [5 mL] Dijon mustard
- 1 teaspoon [5 mL] dry shallots, finely chopped
- 1 teaspoon [5 mL] freshly chopped parsley
- 10 to 12 tablespoons [150 to 180 mL] olive oil
- 1 egg yolk
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- Rub the inside of a wooden salad bowl with garlic halves; discard garlic halves.
- Discard any wilted lettuce leaves.
- Clean lettuce under cold running water, then dry it in a lettuce dryer.
- Break the lettuce into bite-size pieces into the salad bowl; set aside.
- For the dressing, pour lemon juice into a bowl.
- Add wine vinegar, Worcestershire sauce, salt, pepper, Dijon mustard, chopped dry shallots and freshly chopped parsley.
- Whisk together all ingredients.
- Slowly whisk in olive oil, in a thin stream.
- Mix in the egg yolk and correct the seasonings.
- A few minutes before serving, add chopped anchovy fillets, grated Cheddar and Parmesan cheeses and garlic croutons to the lettuce.
- Mix the salad dressing to the salad, and serve.
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