Recipe by CountryLady
Worth the extra effort required for preparation, this recipe came from Hart's Restaurant in Toronto, Canada and deserves "home made" croutons and bacon bits rather than store bought. I usually add 2 or 3 anchovies (and eat the rest out of the can) but not everybody likes them. Its a great prelude to any Italian dinner!!
Top Review by chia
very tasty, i made this the old fashioned way-i rubbed the wooden salad bowl with the garlic clove, mixed the dressing in the bowl but i also added 3 mashed anchovies. added the lettuce and grated parmigiano reggiano over, tossed in the croutons. my casaer lovers were happy
- romaine lettuce
- 2 egg yolks
- 3 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1⁄2 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 lemon, juice of
- 1 drop Tabasco sauce (or other hot sauce)
- 1⁄8 cup red wine vinegar
- 1 1⁄2 cups olive oil
- 1⁄2 cup crouton
- 3 tablespoons freshly grated parmesan cheese
- 1⁄4 cup bacon bits
Directions See How It's Made
- Wash and completely dry lettuce; tear into bite sized pieces and place into a salad bowl.
- Combine egg yolks, mustard, garlic, Worcestershire, salt, pepper, lemon juice, Tabasco and wine vinegar; mix well.
- SLOWLY drizzle olive oil into the other ingredients and WHISK VIGOROUSLY until the mixture thickens. You may find it easier to use a food processor or a hand held blender.
- Sprinkle croutons, parmesan and bacon bits over the greens.
- Pour dressing over the salad and toss.