When making this you can turn your salad into a meal by adding grilled chicken, prawns or fish. Simply divine and a great for a summer lunch or light dinner.
I use Romaine Lettuce, add bacon plus the anchovies. I also shave fresh parmesan cheese and dress the salad ‘just’ before serving. Don’t forget those lovely soft boiled eggs over the top and if you want to add a bit of zing you can add chipotle or smoked paprika to this recipe. Enjoy!
Ingredients
2 Egg Yolks
2 teaspoons Dijon mustard
2-3 large garlic cloves, smashed and chopped (we love a lot of garlic so add to your personal taste)
4 anchovies, chopped (optional – anchovies add extra salt so if you use them be careful with the amount of salt you add)
1 tablespoon red wine vinegar
3/4 cup olive oil
