19
Oct
Prep
45m
Cook
10m
Ready In
55m
4 servings
Ingredients
- 500 gms Romaine
- 4 cloves Garlic
- 1 baguette (sliced thin)
- 60 ml Lemon juice
- 110 gms Parmesan Cheese (grated)
- 1 tsp Anchovy paste
- 2 Eggs
- Freshly ground pepper
- ½ tsp Sea salt
- 120 ml Extra Virgin Olive oil
Directions
- Pre-heat the oven to 180°C
- In a large bowl whisk together the garlic & the Olive oil. Let it sit for about half an hour.
- Spread the baguette slices out on a baking sheet. Brush with olive oil infused with garlic. Pop the baguettes into the oven for 5-7 mins or until they start turning golden. Remove from the oven and allow them to cool.
- For the dressing: Add the anchovies & the eggs to the garlic oil mixture and whisk until creamy. Add the salt, pepper & the lemon juice. Whisk in half of the grated parmesan. Add more lemon juice if required.
- Tear of chunks of the romaine and add it to a large bowl. Pour in the prepared dressing & give it a gentle toss.
- Coarsely chop the toasted baguette & add it to the salad top with the remaining parmesan & SERVE IMMEDIATELY!
Footnotes
Cook's Note:
If you prefer not to use the raw yolk in this recipe, substitute 1 tablespoon store-bought mayonnaise.
Editor's Note:
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.