Crisp romaine lettuce tossed with creamy parmesan dressing and crunchy croutons. The original recipe was invented in Mexico but is an American staple.
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9 items
Whisk egg_yolk, dijon_mustard, anchovy_paste, garlic, and lemon_juice in a large bowl.
Slowly drizzle in the olive_oil while whisking constantly to create a creamy emulsion.
Stir in half the parmesan_cheese. Season with plenty of black pepper.
Add the chopped romaine_lettuce to the bowl and toss well until every leaf is coated.
Add croutons and toss again briefly.
Serve topped with remaining parmesan_cheese.
