This is a tangy dressing to be used lightly over Romaine leaves and tossed with shredded Parmesan and buttery croutons. Adapted from Sallie Y. Williams' "The Complete Book of Sauces." 1/2 cup olive oil
1/2 teaspoon salt
6 anchovy fillets, rinsed, dried and chopped finely
2 tablespoons fresh lemon juice (about 1/2 large lemon, squeezed)
1 large egg, coddled (boiled in the shell) for 1 minute
Freshly ground black pepper to taste
Mix all thoroughly. Makes about a cup (8 servings).
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