Serves 4-6 People

  • 2 Egg Yolks
  • 1 TB Black Garlic
  • 2 Salted Anchovies, mashed
  • 1 TSP Worcestershire
  • 2 TB Lemon Juice
  • 1 TB Parmesan, Very Finely Grated (preferably Microplaned)
  • ½ TSP Salt
  • ½ TSP Black Pepper
  • ½ Cup Olive Oil
  • Vegetable Stock Or Water (As Needed)
  • 3 Heads of Romaine, Washed, Dried and Chopped
  • Shaved Parmesan to Garnish

In a food processor or bowl combine egg yolks, lemon juice, anchovies. If using a bowl, ensure the anchovies are chopped or mashed into a paste prior to adding. Combine thoroughly. Add the parmesan, salt, pepper, and black garlic. If combining manually, ensure the garlic is chopped or mashed into a paste prior to adding. Once combined, slowly add the oil, incorporating while adding until the dressing thickens. If the dressing is too thick, add some water or vegetable stock to thin the dressing. Add the chopped romaine to a bowl and toss to combine with the dressing. Divide between plates and garnish with additional anchovy, shaved parmesan, and cracked black pepper.