Yield: 8-10 serv
1/4 cup parmesan cheese (grated) 4 anchovy fillets 2 egg yolks 1/4 teaspoon salt (to taste) 1/4 teaspoon pepper (to taste) 1 lemon, juice and zest of 1/2 cup extra virgin olive oil (good quality) 2 garlic cloves
In blender, mix egg yolks, garlic and anchovies into a paste. Add remaining ingredients EXCEPT olive oil. Mix a few seconds. Slowly add olive oil until dressing is thick and creamy. Add more or less olive oil depending on desired consistency. Serve mixed in chopped romaine lettuce and croutons
Raw Egg Warning
urbanCHEF suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.