Note: Just a reminder, you add the lettuce & croutons to the dressing, not the other way round. Toss the salad until everything is coated with the dressing then serve in individual bowls.
- 3 anchovies
- 1 teaspoon chopped garlic
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons olive oil
- 1 coddled egg yolk
- 5 dashes Worcestershire sauce
- 1/2 squeezed lemon
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup parmesan cheese
Using a medium size wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk. Mix together and add the Worcestershire, lemon, pepper and parmesan cheese.