Ingredients
Equipment
Method
- Finely mince garlic and anchovy fillets together on a cutting board. Sprinkle with a pinch of salt and mash with the flat side of your knife until a smooth paste forms. Alternatively, use 1 tsp anchovy paste plus minced garlic.
- Scrape the paste into a medium bowl. Add egg yolk, Dijon mustard, and fresh lemon juice. Whisk until smooth and slightly frothy, about 30 seconds.
- Slowly drizzle in olive oil in a very thin stream while whisking constantly. Start with a few drops at a time, increasing to a steady drizzle as the dressing thickens. The full 1/3 cup should take 60 to 90 seconds to incorporate.
- Stir in grated Parmesan cheese. Season with salt and freshly cracked black pepper. Taste and adjust lemon juice or salt as needed.
- Place washed and dried romaine lettuce in a chilled salad bowl. Add about two-thirds of the dressing and toss gently until every leaf is lightly coated. Add more dressing only if needed.
- Top with croutons, shaved Parmesan, and a generous crack of fresh black pepper. Serve immediately.
Notes
Mayo shortcut: Replace the egg yolk with 1 tbsp mayo. Skip the slow drizzle step. Whisk all dressing ingredients together at once, or blend for 30 seconds.
Fresh lemon only: Bottled lemon juice tastes flat in a dressing this simple. One lemon yields about 2 tablespoons of juice.
Chill the bowl: 15-20 minutes in the refrigerator before assembling keeps the romaine crisp and the salad cold.
Storage: Dressing keeps 3-4 days (egg yolk version) or up to 5 days (mayo version) refrigerated in a sealed jar. Do not dress the salad until ready to serve.