In this classic salad, romaine leaves are slathered in creamy dressing and sprinkled with Parmesan and pine nuts.
- Yield: 4 salads
- Preparation Time: 15 Minutes
How to Make It
- Cut off root end of romaine hearts. Gently pull leaves apart and place in a large mixing bowl.
- Crush and finely mince garlic clove. Sprinkle with sea salt. Using the side of a chef’s knife, crush garlic into a smooth paste.
- In a wide-mouth 1-pint (.5l) Mason jar, place garlic paste, anchovies, egg yolk, lemon juice, and Dijon mustard.
- Place the head of an immersion blender at the bottom of the jar. Pulse for 15 seconds, or until puréed.
- Add 2 drops extra-virgin olive oil. Blend for 30 seconds. Add 2 additional drops olive oil and blend for another 30 seconds. Continue adding olive oil ½ teaspoon at a time, blending for 30 seconds in between, 6 times.
- Slowly drizzle remaining olive oil into the jar, about 2 tablespoons at a time, blending for 30 seconds before adding more. When olive oil is fully incorporated, dressing should be thick and glossy.
- Taste dressing and season with additional sea salt or lemon juice, if desired.
- Toss romaine leaves with dressing. Divide onto 4 plates and top with black pepper, Parmesan, and toasted pine nuts to serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.