in the kitchen
Ingredients
- 2 heads romaine lettuce, outer leaves removed
- 2 slices sourdough, torn and baked to croutons
- 50 g Parmesan, shaved
- For dressing: 3 anchovy fillets, 1 garlic clove, 1 egg yolk, 1 tsp Dijon, 2 tbsp lemon juice, 80 ml olive oil, 20 g Parmesan grated
Method
1
Make dressing: pound anchovies and garlic to a paste. Whisk in yolk, Dijon and lemon juice. Drizzle in olive oil whisking until emulsified. Stir in grated Parmesan.
2
Toss torn croutons with olive oil and bake at 200 C for 10 minutes.
3
Tear romaine into large pieces and toss with dressing.
4
Arrange on plates, scatter croutons and shaved Parmesan.