Number of servings : 4
Prep time: 15 minutes
Type of meal : | Salads | Salads
Special diet :
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
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.
Replace croutons with strips of tarragon-roasted chicken or hard-boiled eggs and drained flaked tuna.