Eleven Ristorante is a long gone, but well remembered restaurant that was in SF and burned down some years back...
3 small heads romaine lettuce
croutons
6 whole anchovies
4 T. extra virgin olive oil
1 tsp. lemon juice
1 garlic clove minced
2 egg yolks
1 tsp Dijon mustard
1 tsp. anchovy paste
dash tobasco sauce
1 tsp. chopped parsley
generous 1/3 C. Parmesan
salt & freshly ground black pepper
Pull the coarse leaves off the heads of romaine, leaving the tender inner leaves attached to the base. Slice off 1" of base, wash leaves well, pat dry without breaking leaves. Cover w/damp paper towel and refrigerate until needed.
In a mixing bowl, whisk together the egg yolks, garlic, mustard and anchovy paste until well blended. Add the oil in a slow steady stream, whisking constantly. When all the oil has been added and the sauce is thick, whisk in the tobasco, lemon juice, parsley and Parmesan Season dressing to taste with salt and several grindings of pepper. Drizzle dressing over each romaine portion and top with one anchovy, croutons and additional Parmesan if desired.
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