- 1 egg
- 2 tablespoons [30 mL] lemon juice, freshly squeezed
- 1 teaspoon [5 mL] freshly ground pepper
- Salt to taste
- 1 teaspoon [5 mL] Worcestershire sauce
- 1 tablespoon [15 mL] Dijon mustard
- 2 cloves garlic, finely chopped
- 1 anchovy, chopped
- 1/3 cup [80 mL] olive oil
- 1 large Roman lettuce, torn in small pieces
- 1 cup [250 mL] garlic croutons
- 1/3 cup [80 mL] grated parmesan
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- In a 2-cup [500-mL] glass measuring cup, beat egg, lemon juice, pepper, salt and Worcestershire sauce.
- Cook in microwave at medium intensity for 40 to 50 seconds or until egg is firm enough.
- Incorporate Dijon mustard, garlic, anchovy and olive oil.
- Season.
- To serve, place lettuce in a large bowl, add vinaigrette and stir, add croutons and cheese and stir again.
- Serve immediately.
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