Kosher salt to taste
1 clove garlic, freshly-minced
3 anchovies (pat dry with a paper towel to remove the oil and moisture)
1 raw egg (pasteurized preferably)
2 tablespoons extra virgin olive oil (or avocado oil)
1 tablespoon white vinegar
1 tablespoon freshly-squeezed lemon juice
Dash Worcestershire sauce
Dash Tabasco sauce
1 large head of Romaine lettuce
Generous handful of croutons (amount to your liking)
2 heaping tablespoons of freshly-grated Parmesan cheese (do not use the powdered stuff that comes in a can or bag)
Freshly-cracked white pepper from a Peppermill, to taste (you can substitute black pepper but the taste can overpower all the different flavors in the recipe, since white pepper is more subtle and less visible)
Cayenne pepper (this adds hotness/spiciness without changing the taste, amount to your level of spiciness)
Prep work: wash the lettuce and carefully, remove the ribs and any dark spots or edges. Remove the excess water in a salad spinner or wrap in paper towels so all the water is absorbed. Refrigerate the lettuce at least 30 minutes to get the lettuce cold again and it will be firmer. You can shock the lettuce in a bath of ice water and then spin it right away and toss immediately.
Preparing the dressing: In a large wooden salad bowl, add a couple pinches of Kosher salt, the anchovies (pressed/minced through a garlic press) and minced garlic. Mash the garlic and anchovies into a paste using the salt as an abrasive, against the side of the bowl. Add egg, olive oil, vinegar, lemon juice, white pepper, cayenne pepper, Worcestershire sauce and Tabasco sauce, mixing everything into a dressing.
Add the lettuce and Parmesan cheese and begin tossing the salad. About half way, add the croutons and continue tossing until there is no dressing left on the bottom of the bowl.
Plate the salads and sprinkle extra Parmesan cheese on top with a bit more cracked white pepper.
Makes 2 servings
Recipe Provided by Shelly’s brother, Lyle Ruybalid.
© Souders Studios 2019