Author:
La Tourangelle
Ingredients
- 2 white anchovy fillets
- 4 tsp. Minced garlic
- 1 lemon juiced
- 1 tbs. Worcestershire sauce
- 2 egg yolks
- 8 oz La Tourangelle Roasted Walnut Oil
-
6 oz grated parmisean cheese
-
Half bunch of fresh parsley finely chopped
- Salt and Pepper
Directions
- Set aside the Roasted Walnut Oil, parsley and parmesan cheese. Put the remaining ingredients into a food processor or blender. Slowly add in small amounts of the Roasted Walnut Oil until emulsified then add in half of the allotted parmesan cheese and parsley. Salt and pepper to taste. Toss with hearts of romaine and top with remaining parmesan and fresh baked croutons.