Your Royko Recipe for April, 2019. I am surprised that it has taken me so long to post this one. It’s such a popular salad.
I [Royko] personally hate anchovies, so I’ve left them out of this recipe. However, if you like them, mash 1-2 fillets with a fork and add to the cheese just before you start whisking in the oil. If desired, you can use crumbled, crisp bacon bits rather than the anchovies.
Depending on the amount of garlic you use, this salad can be fairly mild, or it can set your mouth…and the whole neighbourhood…on fire. Do everyone a favour and don’t ride the subway after eating.
Serves 4 to 8.
1 head romaine lettuce
1-2 cloves minced garlic-to taste
3/4 cup extra virgin olive oil
1 cup freshly-grated Imported Parmesan
2 tbl. red wine vinegar
Freshly ground black pepper
Remove the tough outer leaves from the romaine. With a sharp knife, slice out the centre rib from the larger remaining leaves. Cut into 1″ – 2″ pieces. Wash lettuce in lots of cold water, remove excess moisture using a salad spinner and place in a large salad bowl.
Put grated cheese and minced garlic in another, smaller mixing bowl. Add vinegar.
Cook egg in boiling water for 1 minute. Chill under running water, and break into the cheese mixture. Do not bother with the part of the white that has already set. Add the olive oil a bit at a time, whisking thoroughly.
Continue until dressing is the desired consistency, stiffer than normal salad dressing but thin enough to pour. Taste and add more vinegar, whisking it in, if desired. Season with pepper.
Top lettuce with croutons. Drizzle dressing over top and toss with two wooden spoons.