- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
Ingredients
1 (1-minute) coddled egg
1/2 cup garlic infused olive oil
1/4 cup fresh lemon juice
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
Romaine lettuce, washed, dried, leaves torn and kept cold
Directions
- Crack the egg and separate the yolk from the white. Discard the egg white. Put the egg yolk in a blender, turn on high speed and pour in the garlic infused olive oil in a slow steady stream. Turn the speed to low and add the lemon juice and Worcestershire sauce. Season with salt and pepper, to taste. Buzz once and pour the mixture into a large salad bowl. Put the ice cold romaine on top of the dressing and toss. Enjoy!
