1 large head cos or romaine lettuce, washed and dried
1 quantity Croûtons
2 large egg yolks, at room temperature
2 tsp Dijon mustard
1 large garlic clove, crushed
2 tsp Worcestershire sauce
1 tbsp red wine vinegar
175ml/6fl oz olive oil
juice of 1 lemon
50g/2oz parmesan, freshly grated
2 canned anchovies, rinsed and chopped
Rip the lettuce in 2.5cm pieces into a large wooden
bowl. Tip in the croûtons and set aside.
Using a food processor or a small bowl and whisk,
combine the egg yolks with the mustard, garlic,
Worcestershire sauce and wine vinegar. With the
motor running (or while whisking), slowly drizzle in
the oil until the dressing is thick. Add the lemon juice
and parmesan, then taste for additional salt or lemon
juice. Pour over the lettuce and croûtons, add the
anchovies and 1⁄2 tsp freshly ground black pepper, then
toss everything together just before serving.
Make croûtons up to 2 days ahead
and keep in an airtight container. Prepare the lettuce
and dressing separately up to 6 hours ahead, then toss
together with the croûtons and anchovies before serving.
Give it a twist
Top with slices of grilled chicken,
prawns, crab, lobster or smoked salmon.
472 kcalories, protein 9g, carbohydrate 20g, fat 40g, saturated fat
7g, fibre 1g, added sugar none, salt 2.08