Many many moons ago we had a pot luck lunch at the lab. We brought food (i think i even dared to bring the eggnogg). Some people offered recipes along with their culinary creations. This salad, prepared by Mr. Charlie Elliott, became my family’s favorite. Thank you, Charlie!
Quantities below will make a full lunch for 2 hungry people, and the generous side salad for 4. I sometimes make the dressing in full, but prepare the half-salad only (single romaine head). It would be plenty as a salad for 2 people, more than enough as a substantial lunch for one. The dressing, sealed tightly in the small jar, keeps well for a few days in the fridge..
- 3 oz. olive oil (Bertolli)
- 2 garlic cloves
- 1 1/2 teaspoon salt
- 2 tablespoon red wine vinegar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Worcestershire Sauce
- l/4 teaspoon Maille Dijon Mustar
- l/8 teaspoon sugar
- l/4 teaspoon black pepper
- 2 heads Romaine lettuce
- 2 eggs cooked in boiling water for 1 min.
- 3/4 cup parmesan cheese (freshly grated)
- l rounded tablespoon sour cream
- optional, but recommended: bacon, croutons
- optional, but not used in our house: anchovy fillets
- If you have no croutons, and you want to use them, this is the time to make/get them ready made at the bakery
- Put 3 oz. of oil in a blender with garlic cloves.
- Blend and add all of the ingredients including 2 eggs (coddled for l min) and sour cream, and l/4 cup of parmesan cheese.
- Leave dressing sit for l hour.
- If using, prepare the crumbly bacon (slow fry in pieces, let them rest on the paper towel to cool down and extract the grease)
- Wash and dry the lettuce. It must be broken into bite-size pieces, dried completely.
- Mix dressing into lettuce, then mix in bacon, croutons and the remaining l/2 cup) of the parmesan cheese.
If you do want to use the anchovies, you can either make them a part of the dressing (blend in) or add cut in chunks, along with the croutons etc.