Tuesday, June 18 2013, 10:06 AM MDT
As Aired January 10, 2013
Recipe courtesy Executive Chef Kyle J. Smith of Edge Steak House
1 large head of Romaine lettuce
1 tablespoon of minced garlic
3 anchovy filets
3/4 teaspoon of salt
1/2 teaspoon fresh ground black pepper
1 pasteurized egg
2 ounces of lemon juice
10 ounces of extra virgin olive oil
6 ounces finely ground Parmesan cheese
12 ounces of seasoned croutons
1.) Cut the romaine lettuce in half lengthwise.
2.) Cut off the heart from each half.
3.) Place one half of the romaine lettuce head on your cutting board, cut side down, and slice it two more times lengthwise to create three equal sized cuts (more or less).
4.) Cut the lettuce crosswise to create romaine squares about 1 inch square.
5.) Do the same for the other half of the romaine head.
6.) Soak the cut lettuce in a bowl of cold water for about ten minutes or so to wash off the dirt.
7.) Place the cleaned lettuce in another bowl, cover with plastic wrap, and place in your refrigerator.
8.) In another bowl, place the anchovies, garlic, salt, and pepper and mash them together with the back of a spoon or a fork until a smooth paste develops.
9.) Add the egg and lemon juice and whisk until they are well blended.
10.) Slowly add the oil into the egg mixture in a thin steady stream while whisking.
11.) Once all the oil has been added, add the Parmesan cheese.
12.) Taste for salt and pepper.
13.) Toss the lettuce with the dressing and then garnish with the croutons.
(Copyright 2013 Sinclair Broadcasting Group)