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If you don't have a large mortar and pestle, you can easily make the garlic paste with a chef's knife. Keep in mind that this is a zesty, assertive dressing that comes into balance nicely when combined with the cool, crisp romaine and salty Parmesan.Serves four to six.
ingredients
tip
If you're serving this salad to anyone with a compromised immune system, replace the raw egg yolk in the dressing with the yolk from a soft-boiled egg, or omit the egg yolk altogether.
For the croutons:
3 Tbs. extra-virgin olive oil
1-1/2 cups torn pieces from a baguette or other crusty bread
Coarse salt and freshly ground black pepper
For the salad:
2 large heads romaine lettuce
2 small cloves garlic
Kosher salt
4 oil-packed anchovy fillets, rinsed and patted dry
1 egg yolk (see note above)
1 tsp. Dijon mustard
Juice from 1/2 lemon (about 4 tsp.)
Freshly ground black pepper
Dash of Tabasco or other hot sauce
Scant 1/4 tsp. Worcestershire sauce
1/4 cup extra-virgin olive oil
1/3 cup loosely packed flat-leaf parsley leaves
1/2 cup freshly grated Parmigiano-Reggiano
how to make
For the croutons, warm the oil in a medium skillet over medium-low heat. Add the bread pieces, toss to coat, and cook, turning periodically, until golden on the outside but still tender inside, 12 to 15 min. Let them cool in one layer on paper towels. Season with salt and pepper to taste.
Remove the outer leaves of romaine until you reach the tightly packed heart (the leaves will be much paler); set the outer leaves aside for another use. Separate the leaves of the heart and slice them into pieces about 3 inches long (leave the smallest leaves whole) to yield a heaping 8 cups of loosely packed leaves. Rinse and dry very thoroughly.
Put the garlic and a pinch of kosher salt in a large (3- to 4-cup) mortar. Using a pestle, pound the garlic into a creamy, juicy paste. (Alternatively, mince the garlic very finely and sprinkle it with coarse salt. Then repeatedly drag the flat side of the blade at the knife's tip across the minced garlic to press into a paste. Transfer it to a bowl.) Add the anchovies, mashing until they're broken down into bits. Add the yolk, working the mixture into a paste. Work in the mustard and then the lemon juice. Blend in a pinch of black pepper, the Tabasco, and the Worcestershire. Switch to a whisk and drizzle in the olive oil, whisking continuously until blended and creamy.
Put the lettuce, parsley, and croutons in a large bowl. Season with salt and pepper and toss. Add the dressing and toss to coat thoroughly. Sprinkle with 2 to 3 Tbs. of the Parmigiano and toss again. Serve immediately with the remaining cheese on the side.
From Fine Cooking 46, pp. 46-47
photo: Scott Phillips
