- 1 egg*
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/3 cup lemon juice
- 1 teaspoon anchovy paste
- 1 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 heads of Romaine lettuce
- 1/3 cup grated Parmesan, for garnish
Beat the egg in a large mixing bowl. Add the rest of the ingredients except the lettuce and the cheese and whisk to combine.
Cut the stems off the heads of Romaine and fan out the lettuce on a serving platter. Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Serve immediately.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.