Source:

Lovebear

Serves/Makes:4

Ingredients

• 1 2 oz (56 grm). tin anchovies, drain on paper towels, use half in dressing and reserve half for salad
• 1 large lemon, juiced
• 4 large cloves garlic
• 1/2 tsp (2 ml) Dijon mustard
• 2 dashes Worchestershire sauce
• 1 splash red wine vinegar
• 1 fresh egg, raw or coddled
• 1 cup (225 ml) light, extra virgin olive oil
• fresh-ground black pepper, to taste

Preparation

• In a blender, combine all ingredients except olive oil.
• Blend until smooth, but not too long.
• With blender running, add olive oil in a gradual stream.
• Continue blending until oil is completely incorporated.
• Best if chilled before use.

Comments

This is a theme and variation on the Fairmont Hotel "Squire Room" recipe. Everyone who has tried it has raved about it! Romaine must be well-chilled and dry. All ingredients may be adjusted to suite taste. I usually use 1/2 the oil the recipe calls for to reduce fat. Remainder of anchovies may be rough chopped or left whole to serve at table. I always use shredded parmesean and homemade croutons for this salad. Serve in well-chilled bowls or plates.