This recipe was given to me in the mid to late 1960’s with the compliments of Waldemar Fitz who was the Captain in the Oak Room at Carl Hoppl’s on Long Island.
- 3 Cloves Garlic – fresh
- 1 Egg – yolk only
- ½ Lemon – juice only
- 3 Tbs Olive Oil – Extra Virgin
- ½ tsp Vinegar – red wine
- ½ tsp Mustard – Dijon or equivalent
- 4 Anchovies – filets
- ½ Cup Croutons
- 1 Tb Parmesan cheese – grated
- 1 Large Romaine Head
- Few dashes of Worcestershire Sauce
- Salt and Pepper to taste
- Crush the fresh garlic in a large salad bowl, add lemon juice, mustard, salt and pepper and a few dashes of Worcestershire sauce.
- Chop anchovies very fine or mash with fork, add the yolk of one egg and then combine all ingredients.
- Under steady stirring, add 3 Tbs of olive oil and ½ tsp of wine vinegar.
- Place the washed and dried romaine salad into the bowl. Add croutons and grated Parmesan cheese and freshly ground pepper.
- With salad spoon in your right hand, fork in you left, go down to the bottom of bowl with one tool while going up and over with the other.
- Toss the salad until every leaf shines with dressing.