Ingredients
- 30 ml lemon
- 3 anchovies
- 1 tablespoon mustard
- 1 egg (yolk only)
- to taste Salt and pepper
- 150 ml extra virgin olive oil
- 1 tablespoon honey
- 50 gr Parmesan Reggiano cheese. Or any other good tasting cheese
- 2 cloves garlic
- 1 romaine lettuce or the one of your choice
Let’s Cook
1. In a preferably wooden bowl, mash the anchovies and garlic until a paste or dough is formed. You can add a little olive oil to make it easier.
2. Add to the previous step, the rest of the ingredients and try to beat with a hand mixer, not electric, to unite the ingredients. Let stand for 1 hour. Introduce everything in the blender to create a more homogeneous sauce.
3. Previously wash the lettuce well under the tap. Cut into pieces of 4 centimeters on average and place the lettuce in a bowl with cold water and ice for 15 minutes.
4. Remove the water and ice from the lettuce, and serve in a large bowl with the sauce so that everyone can serve as they like. You can add more Parmesan cheese at the end of the salad and garnish with small pieces of toasted bread in squares.