John Myers
Ingredients for 4 servings:
- 1 head of romaine lettuce
- 50 g Parmesan, freshly grated
- 3 slices of toast
- Oil for frying
- 1 garlic clove(s)
- 1 egg(s), raw
- 3 garlic cloves, cut into pieces
- 4 anchovy fillets from the jar
- 2 tsp Dijon mustard
- ½ lemon(s), juice
- 150 ml germ oil or similar – not olive oil!
- Pepper from the mill
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
American style, great with grilled or pan-fried meat
Wash the romaine lettuce, spin dry, and cut into bite-sized pieces. Arrange in a bowl. For the sauce, place all the ingredients except the oil in a tall jug and blend with a hand blender. Then slowly add the oil, whisking continuously, until a creamy sauce forms. Remove the crusts from the toast, cut them into small cubes, and fry them in hot oil with garlic until crispy croutons form. Pour the sauce over the salad, mix everything well, and serve sprinkled with plenty of grated Parmesan cheese and the croutons. Serve with crispy fried chicken fillet for a light main course.
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