One of Mary Wilson's starters on the RTÉ One series 'The Restaurant'.
Ingredients
- 1 head romaine lettuce
- 50 g parmesan cheese
- 6 slices of french stick
- 1 garlic clove (peeled)
- 1 tblsp butter
- for the dressing:
- 55 g tin anchovy filets
- 2 free range egg yolks
- 2 tblsp freshly lemon juice
- 1 clove garlic (peeled and crushed)
- ¼ tsp english mustard powder
- ½ tsp salt
- 1 tblsp worcestershire sauce
- 1 tblsp tabasco sauce
- 50 ml extra virgin olive oil
- 150 ml sunflower oil
- 50 ml water
- freshly ground black pepper
Method
- Clean lettuce thoroughly and drain on paper towels. Refrigerate for at least one hour until crisp.
- Remove the anchovies from the tin and strain them, then crush them lightly using a fork and put in a large bowl.
- Add the egg yolks, lemon juice, crushed garlic, mustard powder, salt, Worchestershire and Tabasco sauce.
- Whisk everything thoroughly.
- Then continue to whisk slowly while adding the extra virgin olive oil, then the sunflower oil.
- When the dressing starts to emulsify you can whisk faster.
- Lastly add whisk in the water and season to taste.
- To assemble the salad, place some romaine lettuce leaves in a serving dish.
- Use a potato peeler to slice the cheese thinly and place some on the lettuce leaves, then drizzle some dressing on top.
- Continue to layer the salad in this way.
- Rub some of the garlic clove on the bread and spread with butter, toast under the grill and garnish the salad with this crouton and serve immediately.
