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Prep time
15 minutes
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Serves
4-6
Author Notes
I created this dressing/recipe with leftovers I had laying around a few months ago...a little fresh garlic, an egg yolk, some anchovies, a little vinegar, some lemon, salt and pepper. And after it was created and I had poured it over a little baby romaine and tomatoes I thought -- wow! this is a cheese-less Ceaser salad! It is rich and delicious without the cheese. Of course, if you want the cheese, grate a little fresh parmesan over top. —coffeefoodwrite
Ingredients
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1
heaping tablespoon dijon mustard
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1
egg yolk
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juice of half a lemon
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1/4 cup good quality extra virgin olive oil
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2
teaspoons red wine vinegar
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1/2
teaspoon salt
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1/2
teaspoon black pepper
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1
large clove garlic -- crushed
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5
anchovy filets -- chopped/smashed
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5
ounces baby romaine
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2
green onions -- chopped
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1
cup cherry or grape tomatoes -- sliced in half
Directions
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Whisk mustard, egg yolk, lemon, olive oil, vinegar, salt, pepper, garlic and anchovy together in medium bowl. Set aside.
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Place baby romaine, tomatoes and green onion together in large bowl. Toss lightly.
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Add dressing and toss to coat. Serve immediately. (Sprinkle grated parmesan over if desired).
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