Ingredients :
- 1 head Romaine lettuce, cleaned and trimmed
- 1 egg
- 2 tbsp fresh lemon juice
- 10 anchovy fillets
- 1 garlic clove
- 3 tbsp olive oil
- 1/4 tsp Worcestershire sauce
- to taste Salt and freshly ground black pepper
- 1/3 c grated Parmesan cheese
Method :
- Remove and discard any tough outer leaves from the Romaine lettuce; cut off the base; remove and discard the core of small white leaves (these are bitter). Plunge the remaining lettuce leaves into a salad spinner filled with cold water, let sit for 2 minutes, drink and spin dry. Lay the leaves on paper towels or a clean kitchen towel; roll the towering loosely around the lettuce and store in the refrigerator while you make the dressing.
- In a small bowl, whisk the egg and lemon juice together; let sit for 5 minutes.
- Place 4 anchovy fillets in a blender with the garlic, olive oil, Worcestershire sauce and the egg/lemon mixture. Blend until smooth. Season to taste with salt and pepper.
- Tear the lettuce into rough pieces and place in a salad bowl. Pour the dressing over the top and toss well. Add the cheese, and toss again. Divide the salad into two portions, top each with three anchovy fillets and serve. 242 calories/serving; GL=1, Glycals=3
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