American Recipes
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| Ingredients |
| 1 |
Romaine lettuce, washed, ribbed and patted dry; tear
into bite-size pieces |
2 large heads |
| 2 |
Garlic |
4 cloves |
| 3 |
Egg yolks |
4 |
| 4 |
Anchovies |
2 |
| 5 |
Dijon mustard |
1 tablespoon |
| 6 |
Fresh lemon juice |
of 2 lemons |
| 7 |
Olive oil |
1 cup |
| 8 |
Black pepper powder |
1 teaspoon |
| 9 |
Parmigiano-reggiano cheese |
3 ounces |
| 10 |
Salad croutons |
2 cups |
| 11 |
Salt |
to taste |
| Method |
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Rub the inside of a large wooden bowl with the garlic cloves and them chop
them finely. Now add anchovies, egg yolks, Dijon mustard and lemon juice
and mix it well by whisking. Now slowly drizzle in the olive oil, while
whisking constantly, until all the ingredients are mixed together. Now add
lettuce and croutons and toss the salad completely. Serve.
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| Servings - 6 |
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| Introduction
of the dish |
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This is the new version of old classic. Instead of
using plane white bread, we use croissants which enhances the flavor
of this pudding.
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