Ingredients:
2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 c. grated Parmesan cheese
3 Tbsp. lemon juice
1 anchovy fillet, optional
1/2 tsp. salt
1/2 tsp. Dijon mustard
ground black pepper, to taste
1/2 c. Extra Virgin Olive Oil (may substitute Garlic Olive Oil and no garlic clove)
1 c. croutons
6 hearts of Romaine lettuce, washed, dried and roughly chopped or left whole
2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 c. grated Parmesan cheese
3 Tbsp. lemon juice
1 anchovy fillet, optional
1/2 tsp. salt
1/2 tsp. Dijon mustard
ground black pepper, to taste
1/2 c. Extra Virgin Olive Oil (may substitute Garlic Olive Oil and no garlic clove)
1 c. croutons
6 hearts of Romaine lettuce, washed, dried and roughly chopped or left whole
Instructions:
Place all ingredients into the the container of a blender or food processor in the order listed and secure lid. Turn machine on and process for 20 seconds. Drizzle the dressing on the lettuce, add croutons and more grated Parmesan.
