1 Romaine lettuce head
1/3 c Salad oil
1 Garlic clove, crushed
3/4 teaspoon Salt
1/4 teaspoon Dry mustard
1/4 teaspoon Pepper, ground
1-1/2 teaspoon Worcestershire sauce
6 Anchovy fillets, drained and very finely chopped
1 Egg yolk
2 tablespoon Lemon juice (1/2 lemon)
1/4 c Blue cheese, crumbled
2 tablespoon Parmesan cheese, grated
Yield: 6 Servings
Trim core from romaine lettuce. Separate head into leaves, discarding any that are wilted or discoloured. Rinse well, and dry.
To the salad oil, add crushed garlic, salt, mustard, pepper, Worcestershire, and anchovies. Shake vigourously. Ideally, do this ahead of time and let it sit, refrigerated, to let the garlic steep.
Mix egg yolk and lemon juice in a small bowl.
Just before serving, cut out coarse ribs from large leaves of romaine and tear in bite sized pieces into salad bowl. Shake dressing well and pour over romaine. Sprinkle with cheeses. Pour in egg yolk/lemon juice mixture. Toss until all romaine is coated with dressing.
Remove the crushed garlic head, and serve at once, with croutons, if you like.