Ingredients
15 ml lemon juice or red wine vinegar
8 – 12 anchovy fillets
30 ml Dijon mustard
1 clove garlic, finely crushed
1 egg
90 ml light olive oil
65 g Parmesan cheese, finely grated
Maldon salt and milled black pepper
250 – 400 ml baked croutons
cos lettuce leaves, torn into smaller pieces
Parmesan shavings
lemon wedges, to serve
Method
Process together the lemon juice or vinegar, 2 anchovy fillets, mustard, garlic and egg. Adding the oil in a thin stream, whisk or blend until the dressing is emulsified and thickened. Stir in the grated Parmesan and season to taste.
Place the croutons in a large bowl and add a 1/3rd of the dressing. Toss well then add the lettuce leaves and another 1/3rd of the dressing, tossing well again. Finally, top with the remaining anchovies and any extras that you feel like using. Drizzle with the remaining dressing, add one or more the “extras” below, sprinkle with Parmesan shavings and serve at once. Pass around the lemon wedges and salt and pepper mills.
Serves 4 – 6
Recipe Source ilovecooking.co.za
