You can use either raw egg yolks or the yolks from coddled eggs to make the dressing. Feel free to play with the proportions: Some people like more lemon; others like more anchovy.
Courtesy of Regan Burns Cafiso
|2 very fresh eggs||1/2 cup grated Parmigiano-Reggiano cheese, plus extra for serving|
|2 to 3 tablespoons fresh lemon juice||1/2 to 3/4 cup extra virgin olive oil|
|1 teaspoon Dijon mustard||Salt and freshly ground black pepper|
|1 small clove garlic, mashed to a paste||Romaine hearts|
|1/4 teaspoon minced anchovy or anchovy paste (optional)||Croutons|
To coddle eggs, bring a small pot of water to a boil. Using a spoon, carefully place eggs in the pot and allow to cook for 3 minutes. Remove from water and cool in an ice bath. Crack open eggs and place yolks in a mixing bowl; discard the cooked whites and shells. (Note: Children, the elderly or people with compromised immune systems should not consume raw eggs.)
Add the lemon juice, mustard, garlic, anchovy, several dashes Worcestershire and half the cheese. Whisk to combine.
Slowly add the olive oil, pouring in a thin, steady stream while whisking constantly (you might not use all the oil).
When the dressing is thickened, stir in the remaining cheese and season with salt and lots of freshly ground black pepper.
Serve dressing on romaine hearts with croutons and more cheese.
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