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For the Dressing: In a tall container or mixing vessel, combine garlic, anchovy paste, salt, egg yolks, lemon juice, and Dijon mustard.2 cloves garlic, 2 tablespoons anchovy paste, Pinch salt, 2 egg yolks, 4 tablespoons lemon juice, 1 teaspoon Dijon mustard Using an immersion blender, blend the mixture on high speed until well combined
We tried experimenting with the amount of dressing to salad ingredients and we suggest using the following ratio as a starting point: 12 to 18 ounces of chopped Romaine (about 8 to 12 cups or 2 to 3 hearts of Romaine) 3/4 cup dressing 1 cup croutons 1/4 cup grated Parmesan cheese If you like a lightly dressed salad, start with a little less dressing, or if you like yours nice and creamy add more
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I have this dress in the black
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