Summary

Ingredients

• 6 tablespoon oil, neutral (e.g. corn oil or sunflower oil)
• 2 tablespoon lemon juice
• 0.25 teaspoon ¼ salt
• 0.25 teaspoon ¼ pepper from the mill
• 0.25 teaspoon ¼ mustard
• 1 ½ teaspoon Worcestershire sauce
• teaspoon ⅛ cayenne pepper
• 1 clove (s) garlic, pressed
• 2 anchovies, finely chopped
• 1 egg yolk
• 3 slices toast, diced into small pieces
• 50 g butter
• 1 clove garlic
• Herbs, Italian, dried
• 2 romaine lettuce hearts
• 80 g parmesan, coarsely rated
• possibly water

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Instructions

1. For the dressing, put the first 10 ingredients (oil up to and including egg yolk) in a tightly sealable glass. Shake vigorously.
2. For the croutons (if desired, the salad tastes absolutely great even without the croutons), put whole cloves of garlic, butter and bread cubes in a pan and let them brown. Only add some dried Italian herbs in the last few minutes so that the herbs don`t burn and become bitter.
3. To serve, put the parmesan in a bowl. Add the romaine lettuce cut into bite-sized pieces and pour the dressing on top. If the lettuce is not damp from washing, add 1 - 2 tablespoons of water and mix everything together.
4. Spread the croutons on top and serve. The amount given here is easily enough for 1 person as a main course or 2 large servings.