Made with Happy Valley Grated Parmesan Cheese.
285 grams - romaine lettuce chopped
1 tablespoon fresh garlic, pressed
1 tablespoon Dijon mustard
1/2 tablespoon Worcestershire sauce
1 egg yolk, coddled*
1/2 cup quality virgin olive oil
2 tablespoon lemon juice
2 tablespoon red wine vinegar
1/4 cup and 2 tablespoon HAPPY VALLEY Grated Parmesan Cheese
1 cup seasoned croutons
1-2 anchovies, smashed and minced
freshly ground black pepper
2 boiled eggs
170 grams thick-cut bacon, cut into long strips
1/2 cup of mayonnaise
*Coddled egg. Place egg (in shell) in boiling water until still very soft yet heated. Separate and only use the yolk.
Place Dijon mustard, fresh garlic and Worcestershire sauce stir.
Add egg yolk and continue to stir.
Slowly add olive oil while continuously stirring.
Add lemon juice, red wine vinegar and half of the HAPPY VALLEY Parmesan Cheese. Stir.
Place Romaine lettuce in the dressing mixture and toss making sure to wet all side of the lettuce squares.
Add croutons, eggs, bacon and remaining HAPPY VALLEY Parmesan Cheese and toss lightly.
Serve on a cold plate and put mayonnaise toppings with chilled forks.
Sprinkle with ground pepper to desired taste.
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