Roman Salad

Number of servings : 4 Prep time: 15 minutes Cooking time: Type of meal : | Salads | Salads Special

Number of servings : 4

Prep time: 15 minutes

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

1    large romaine lettuce
2    egg yolks
30 ml    Dijon mustard    2 tbsp.
To taste    salt and freshly ground pepper
250 ml    canola oil    1 cup
15 ml    balsamic vinegar    1 tbsp.
125 ml    35% cream    1/2 cup
60 ml    lemon juice    1/4 cup
2    garlic cloves    
2    anchovy fillets
4 slices    country loaf, cut in small cubes
To taste    garlic butter
15 ml    capers    1 tbsp.
60 ml    Parmesan cheese, shaved    ¼ cup
To taste    chopped parsley

Directions

Wash and dry lettuce leaves. Tear into pieces by hand.

Place egg yolks, mustard, salt and pepper in the blender.

With blender running on high, add oil in a thin steady stream. Blend for about 15 seconds. Add vinegar, cream and lemon juice. Blend briefly and transfer to a sauce bowl.

Chop garlic and anchovies finely with a knife. Add to mayonnaise and stir well.

Spread bread cubes with garlic butter and toast on a baking sheet in the oven until golden brown.

Toss lettuce with the dressing. Add capers, cheese shavings, croutons and chopped parsley.

VARIATION
Replace croutons with strips of tarragon-roasted chicken or hard-boiled eggs and drained flaked tuna.

Nutritional information:

Roman Salad
Roman Salad