You can do all of this in a food processor. Start by adding the egg yolk, and processing it for about 20 seconds, then proceed with the directions as below. Remember to add the oil drop by drop in the beginning.
Makes enough for 4 - 6 peopled
1 head Romaine lettuces cut into bite sized pieces
!/2 of baguette cut into bite sized pieces , tossed with olive oil, seasoned t taste and baked until golden brown and crunchy
1 egg yolk (room temp)
1 anchovy mashed
juice of 1/2 lemon
1/4 teaspoon/1ml worcestershire sauce
1/2 teaspoon/2ml dijon
1-2 dashes of tabasco sauce
1/4 cup/60ml olive oil
1/4 cup/45g grated parmigiana
Course ground pepper to taste
In a bowl add crushed garlic and anchovy, mash with a fork to combine. Add egg yolk , lemon juice, worcestershire sauce, dijon, and tabasco. Whisk to combine and the yolk gets thick. Drizzle in oil while whisking and it get thick like mayo. Add parmesan and pepper. Add just enough to coat the lettuce leaves without “drowning” them.
personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach