Kimball Jones, chef at the Carneros Inn, makes the intense garlicky dressing for this salad with a raw egg yolk. If you prefer, substitute with one cup of prepared mayonnaise instead.
Terrific Green Salads
1 egg yolk
1 tablespoon plus 1 teaspoon white wine vinegar
1 tablespoon plus 1 teaspoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 large anchovy fillet
Dash of Worcestershire sauce
Dash of Tabasco sauce
2 large garlic cloves, 1 thinly sliced
1/2 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cups cubed whole-wheat bread (1/2-inch cubes)
3 romaine lettuce hearts, torn into bite-size pieces
2 ounces aged Vella Jack or Parmesan cheese, freshly grated
How to Make It
In a blender, combine the egg yolk with the vinegar, lemon juice, mustard, anchovy, Worcestershire sauce, Tabasco and the whole garlic clove. Blend until pureed. With the machine on, slowly add 1/2 cup of the olive oil. The dressing should be the consistency of thin, creamy mayonnaise; if it seems too thick, add 2 teaspoons of water. Season the dressing with salt and pepper and refrigerate.
Preheat the oven to 350°. In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced garlic and cook over moderate heat, stirring, until light golden, about 2 minutes. Remove from the heat and let cool for 10 minutes. Pick the garlic slices out of the oil and discard.
On a large baking sheet, toss the bread cubes with the garlic oil and a pinch each of salt and pepper. Bake the cubes for 12 minutes, stirring half way through, or until toasted.
In a large bowl, toss the romaine with the dressing. Top with the croutons and cheese and serve.
The croutons can be stored in an airtight container for up to 2 days.
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