1 garlic clove, peeled and minced |
1 tablespoon anchovy paste |
3 egg yolks |
2 teaspoons dijon mustard |
3/4 cup extra virgin olive oil |
1 tablespoon worcestershire sauce |
1 tablespoon red wine vinegar |
kosher salt & fresh ground pepper |
1 tablespoon lime zest |
1 lime, juice of (about 2 tbs) |
1 tablespoon white balsamic vinegar |
1/2 cup extra virgin olive oil |
kosher salt & fresh ground pepper |
2 tablespoons extra virgin olive oil |
2 heads romaine lettuce, tops and bottoms trimmed neatly and cut lengthwise into quarters |
1/2 cup grated cheese |