Ingredients:
3 romaine hearts
3 g garlic (½ normal clove size)
23 g lemon juice (1.5 tbsp)
¼ tsp Worcestershire sauce
6 - 10 anchovy fillets soaked briefly in cold water and patted dry
1 egg yolk
70 g oil (half olive oil, half canola oil)
14 g parmesan cheese grated finely
¼ tsp ground black pepper
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1. Cut lettuce crosswise into 2 cm strips. Wash and dry thoroughly. Return to frig to stay cold.
2. In a tall sided container wide enough to accept the head of an immersion blender, combine the garlic, lemon juice, Worcestershire sauce, anchovies, and egg yolk. Mix with the blender until homogeneous.
3. With the blender running, emulsify oil into mixture. Add the black pepper and half of the parmesan, mix by hand to combine.
4. Toss lettuce with dressing in a large bowl, garnish with the remaining parmesan.
Notes:
Serves 2-3