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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
15 anchovies |
3 teaspoons cracked black peppercorns |
1 1/2 cups extra virgin olive oil |
1 1/2 cups freshly grated parmesan cheese |
3 eggs |
2/3 cup red wine vinegar |
1/2 cup fresh lemon juice |
3 tablespoons pureed garlic |
1/4 cup dry mustard |
1 tablespoon celery salt |
1/2 teaspoon tabasco |
1/2 teaspoon worcestershire sauce |
1 loaf sourdough or hearty french or italian bread, with crust, diced for croutons |
7 to 8 medium heads romaine lettuce |
Directions:
1. Combine the anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Add the grated parmesan and blend briefly to combine. Measure and reserve 1 cup for use with croutons.
2. Bring a small saucepan of water to a boil. Place the refrigerated eggs, one at a time, on a slotted spoon and into the boiling water. Cook 1 1/2 minutes, remove and reserve.
3. Place the vinegar, lemon juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs in a large bowl, and whisk in the anchovy mixture. Whisk until well combined. The dressing may be refrigerated at this stage.
4. In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat.
5. Heat a large dry cast-iron skillet over medium high and cook the croutons, stirring constantly, until golden and crisp.Wash and dry the lettuce and break into bitesized pieces. Place in a large salad bowl along with the dressing and toss well. Add the toasted croutons, toss again, and serve.
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