2 cloves garlic, peeled and sliced in half lengthwise
1 heaping tablespoon good Dijon mustard, at room temperature
¼ cup lemon juice, at room temperature
1 TSP good balsamic vinegar, at room temperature
¾ cup extra virgin olive oil
½ cup best quality grated Parmesan cheese
Coarsely ground salt to taste
Freshly ground white pepper to taste
1 (8-ounce) sour dough diagonal in long thin slices
1 thin anchovy fillets, drained
romaine leaves, discarding tough outer layer. Place leaves in
plastic bag, cover with wet paper towel and place in
Dressing: Smash garlic in bowl with fork or pestle; add
mustard, 1TBS lemon juice and vinegar. Slowly drizzle in olive
oil so as to form and emulsion; add remaining juice, Parmesan,
salt and pepper.
Croutons: Brush baguettes slices with olive oil. Toast to
400 degrees for about 5 minutes or until golden brown.
Place lettuce leaves in a paper towel-lined basket, croutons
in another basket, arrange anchovies on a plate; pour dressing
into a cruet or glass bowl. Guests may simply dip leaves and
croutons in the dressing and add anchovies as desired.
to 8 servings.
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