• YIELDS | 1 LARGE SALAD PLUS SOME EXTRA
  • PREP TIME | 10-15 MINS
  • COOK TIME | 2 MINS

My dad made this for our family ever since I can remember. It’s a classic recipe made from plump garlic cloves, a combination of oils, and anchovy. It’s tangy, creamy, and savory. If you want to get fancy or are squeamish about raw eggs, the eggs can be coddled and then whisked in to the dressing. I’ve done it both ways and either way is delicious. Use the extra to toss with grilled vegetables or steamed green beans to make a versatile side dish.

Ingredients

  • 2-3 large anchovy fillets or 1 teaspoon anchovy paste
  • 2 cloves garlic, coarsely chopped
  • 3 large egg yolks, or the yolks from 3 coddled eggs
  • 1 teaspoon Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Worcestershire
  • 2 tablespoons olive oil
  • 1/2 cup neutral oil
  • 2 tablespoons finely grated Parmesan or Pecorino cheese
  • 1/4 cup of the cheese, shaved fine, to use as garnish, optional
  • Ground black pepper
  • 2 medium-large heads Romaine lettuce or 4-6 heads little gem

Instructions

  1. In a small bowl, or mortar and pestle, mash the anchovies or paste and garlic together until the mixture is mostly smooth and the garlic is thick and makes a paste about 2-3 minutes. Set aside.
  2. Place the egg yolks in a medium bowl and whisk until smooth.
  3. Whisk in the mustard until just combined.
  4. Whisk in the anchovy-garlic mixture.
  5. Add the lemon juice, whisking as you drizzle until smooth. Do the same with the Worcestershire.
  6. Slowly pour in the olive oil to incorporate and whisk a little longer until it’s very smooth. Do the same with the neutral oil and continue to whisk until it thickens.
  7. Whisk in the grated cheese.
  8. Season with lots of fresh pepper. Garnish with the cheese shavings, if using.

Notes

  • Learn How to Coddle an Egg.
  • For the neutral oil, I prefer an oil that’s non-inflammatory like grapeseed oil, but vegetable oil is fine too.
  • I like to pour the olive oil into the small bowl I use to mash the anchovy and garlic and then mix it together to get the last little bit of the garlicky paste out of the bowl.