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Ingredients
1
head
Romaine lettuce
1
can
flat anchovies
1
large
egg
(room temperature)
1 ½
tablespoon
lemon juice
¼
cup
olive oil
(approximate)
2
teaspoons
garlic powder
½
cup
garlic croutons
grated Parmesan Cheese
Instructions
Remove lettuce leaves from stem, rinse and shake dry. Tear lettuce if you prefer or use center leaves (the Romaine hearts) whole. Dad was team tear.
Drain anchovies reserving oil. Finely chop anchovies.
Add enough olive oil to reserved anchovy oil to make ¼ cup.
Mix anchovies, egg, oil, lemon juice and garlic thoroughly, preferably in a shaker or jar.
Add croutons to lettuce and pour dressing mix over all. Toss. Sprinkle Parmesan over salad to taste. Toss again and serve.