Follow these steps for perfect results
garlic
minced
romaine lettuce
anchovy
optional
crouton
bacon
chopped
olive oil
white vinegar
Worcestershire sauce
Tabasco sauce
lemon
egg yolks
capers
parmesan cheese
Mince the garlic clove.
Cook the chopped bacon until crispy.
In a bowl, crush the minced garlic with olive oil using a fork.
Optionally, add half a can of anchovies (chopped) and capers to the garlic and oil mixture.
Separate the egg yolks into a small bowl.
Add the egg yolks to the garlic and oil mixture.
Add Worcestershire sauce, lemon juice, Tabasco sauce, white vinegar, and cooked bacon bits to the bowl.
Mix all the ingredients well to combine.
Let the mixture stand for 5 minutes to allow the flavors to meld.
Toss the romaine lettuce with the dressing.
Add croutons and parmesan cheese to the salad.
Serve immediately.
Expert advice for the best results
For a creamier dressing, use a high-quality olive oil.
Add a pinch of red pepper flakes for a touch of heat.
Chill the romaine lettuce before serving for a crisper salad.
Everything you need to know before you start
5 minutes
Dressing can be made a day ahead
Serve in chilled bowls. Garnish with extra parmesan cheese and cracked black pepper.
Serve as a side salad with grilled chicken or steak.
Serve as a light lunch with crusty bread.
Acidity cuts through the richness of the dressing
Clean and refreshing
Discover the story behind this recipe
Popular salad in American cuisine.
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