Tear apart the romaine lettuce into its individual leaves and wash this thoroughly under running water. After washing it, remove excess water from the lettuce and tear into larger pieces – do not cut the lettuce with a knife ...
Serves 4 people
|
Romaine lettuce |
1¼ lbs. |
|
Medium-size white baguette |
1 |
|
Parmesan cheese |
4 oz. |
|
Anchovies |
6 fillets |
|
Mayonnaise |
9 oz. |
|
Garlic |
3 cloves |
|
Coarse-grain mustard |
2 tablespoons |
|
Milk |
½ cup |
|
Butter |
2 oz. |
|
Salt, pepper |
to taste |
Procedure
Preparing the dressing: Peel the garlic, cut lengthwise and remove its center and germ. Into a blender, place mayonnaise, garlic, ¾ of the grated parmesan, mustard, anchovies, then blend. If the dressing is thick or it is hard to blend, add milk. Season with salt and pepper as necessary. Using a peeler, prepare shavings from the remaining parmesan that are as long as possible.
Tear apart the romaine lettuce into its individual leaves and wash this thoroughly under running water. After washing it, remove excess water from the lettuce and tear into larger pieces – do not cut the lettuce with a knife. Place the lettuce prepared in this way into a bowl, add the prepared dressing and mix together gently. Garnish on a butter toasted sliced baguette with a garlic spread. Garnish the salad with the parmesan shavings.
Cooking techniques
- The dressing should exhibit the flavor of all its ingredients, it must not have an excessive anchovy, garlic or coarse-grain mustard flavor. The flavor should be balanced.
- The coarse-grain mustard may be substituted with a quality Krems mustard.
- When rinsing the lettuce, keep in mind that it should not be soaked in water for too long. The lettuce would be rubbery.
- Use high-quality mayonnaise when preparing the dressing.
- You may add a few drops of lime juice to the dressing.