1 2 oz (56 grm). tin anchovies, drain on paper towels, use half in dressing and reserve half for salad
1 large lemon, juiced
4 large cloves garlic
1/2 tsp (2 ml) Dijon mustard
2 dashes Worchestershire sauce
1 splash red wine vinegar
1 fresh egg, raw or coddled
1 cup (225 ml) light, extra virgin olive oil
fresh-ground black pepper, to taste
In a blender, combine all ingredients except olive oil.
Blend until smooth, but not too long.
With blender running, add olive oil in a gradual stream.
Continue blending until oil is completely incorporated.
Best if chilled before use.
This is a theme and variation on the Fairmont Hotel "Squire Room" recipe. Everyone who has tried it has raved about it! Romaine must be well-chilled and dry. All ingredients may be adjusted to suite taste. I usually use 1/2 the oil the recipe calls for to reduce fat. Remainder of anchovies may be rough chopped or left whole to serve at table. I always use shredded parmesean and homemade croutons for this salad. Serve in well-chilled bowls or plates.
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