News from the Farm

20 mins to make 4-6 servings

Ingredients:
4 Heads Baby Red Romaine Lettuce
1 -2 Anchovy Fillets
1 Clove of Garlic
1 1/2 tsp Lemon Zest
1 Pasteurized Large Egg Yolk
1/2 tsp Dijon Mustard
1/2 tsp Honey
1 Dash Hot Sauce
1/2 cup Lemon Juice
2 tbsp Worcestershire Sauce
1/2 cup Canola Oil
1/2 tsp Chardonnay Vinegar
French Bread Croutons
1/2 cup Parmesan Cheese

Directions:

Make the dressing: Blend the lemon juice, anchovies, Worcestershire sauce, egg yolk, canola oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. (Store leftover dressing in the refrigerator, covered, for up to 1 week.)

Make the salad: Slice the baby romaine lengthwise into spears, leaving some of the stem intact so the leaves don't separate. Put the lettuce in a large bowl, drizzle with 1 to 2 tablespoons of the dressing and gently toss with your hands (do not over-toss). Transfer to a large platter or bowl. Sprinkle with the grated parmesan. Add some croutons, crumbling them slightly as you add them. Sprinkle fresh lemon juice over the entire salad right before serving. Bon appetit!