1 egg yolk, room temperature
2 anchovy filets, minced
1 Tbs dijon mustard
½ tsp kosher salt
½ tsp black pepper
1 small garlic clove, minced
3 Tbs lemon juice
⅔ cup vegetable oil (corn, grapeseed, avocado)
1-2 Tbs water
4 very thinly sliced pieces of sourdough
3 Tbs olive oil
2 large heads romaine lettuce, sliced in half lengthwise
8 slices bacon, cooked until crispy and torn in half
1/3 cup shaved parmesan
Half a lemon for serving
- In the bowl of a food processor or blender, add the yolk, anchovies, dijon, salt, pepper, garlic and lemon juice. Blend to combine. With the motor running, very slowly drizzle in the oil. The mixture will begin to emulsify and thicken. Continue with the rest of the oil until the dressing is thick and glossy and pale yellow in colour. Add 1-2 Tbs warm water if you like a thinner consistency.
- Toast the sliced sourdough until golden brown and crispy. Drizzle with olive oil and break into large shards.
- Heat a grill pan on high for 4-5 minutes. The pan must be extremely hot for the lettuce to char quickly but not wilt. Place the cut side of the lettuce in the pan and grill for 1 minute- or until it has nice dark grill marks. Only grill on one side. Remove and place on a large platter.
- Drizzle the lettuce liberally with dressing. Tuck toast shards and bacon strips around and on top of the lettuce. Finish with a showering of parmesan shards and more lemon.