Place egg yolk, garlic, vinegar, anchovies, Worcestershire sauce, mustard, lemon juice, and a little salt and pepper in a blender and whiz until smooth. With the blender going gradually add the light olive oil through the feed tube.
2
Preparing the croutons
Ingredients
100 g of rustic country bread
60 ml olive oil or melted butter
Cut the bread into 1cm pieces. Heat the olive oil or butter or a combination in a skillet, add th bread and cook over a gentle heat until golden and crispy. Remove from pan and allow to cool.
3
Preparing the salad
Ingredients
2 heads of romaine lettuce
75 g Freshly shaved parmigiano reggiano
Separate the romaine leaves. Use only the crispy inner leaves. Wash and dry them, then tear into fairly large pieces. Place in a large bowl and toss with dressing. Scatter croutons over and sprinkle the shaved parmigiano reggiano.
