(1) Dressing: (Serves 10)
4 pc Egg Yolk
1 lt. Olive Oil
1 dl Water
10 g. Garlic - Puree
100 g. Anchovies - Chopped
250 g. Grated Parmesan
Salt & Pepper to taste
Method: Mix all ingredients, same as mayonnaise.
Additional one can add some chopped Italian parsley.
It is customary to add also some Worcestershire sauce.
(2) The Salad (1 portion)
1 head Romaine lettuce (washed & dried), crispy & fresh
2 slices Crispy bacon, roughly chopped
2 slices French stick toast
1 dl Dressing
20 g. Grated Parmesan
Cut the romaine lettuce in big chunks & toss with the dressing. Add grated parmesan & put on plate, arrange lardons & croutons,