Follow these steps for perfect results
anchovy filets
minced
garlic
minced
olive oil
dry mustard
Worcestershire sauce
egg
very soft boiled
lemon
squeezed
vinegar
Parmesan and Romano cheese
grated
Mince the anchovy filets and garlic cloves.
Combine minced anchovy filets, minced garlic cloves, and olive oil in a bowl.
Whisk together until well combined.
Add dry mustard, Worcestershire sauce, and a very soft boiled egg to the mixture.
Squeeze the juice from half a lemon into the bowl.
Add a few drops of vinegar.
Whisk all ingredients together until smooth and emulsified.
Incorporate the grated Parmesan and Romano cheese mixture into the dressing.
Mix well to combine.
Chill the dressing in the refrigerator for at least 30 minutes to allow the flavors to meld.
Pour over fresh Romaine lettuce and serve immediately.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Adjust the amount of lemon juice to your taste.
For a thicker dressing, add more Parmesan and Romano cheese.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Drizzle generously over crisp Romaine lettuce leaves. Garnish with freshly grated Parmesan cheese and cracked black pepper.
Serve with grilled chicken or fish.
Use as a dip for crudités.
Toss with croutons for added texture.
Its acidity cuts through the richness of the dressing.
Provides a refreshing counterpoint to the savory flavors.
Discover the story behind this recipe
A classic American salad dressing, often served in restaurants and homes.
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