Bistro des Z'Artes

Serves 6

Ingredients

20g Onion

1 clove Garlic

60g Parmesan cheese (freshly grated)

30ml Vinegar

1 Egg yolk

50g Mayonnaise

30g Anchovy fillets

20g Mustard

100ml Olive oil

100ml Vegetable oil

A handful of Croutons

Method

1. In a tall jug add the egg yolk, mayonnaise, onion, garlic, anchovy fillets, mustard & 10g of the parmesan cheese.
2. Blend well with a stick blender.
3. Add in the olive oil a bit at a time while constantly blending.
4. If the sauce gets too thick add in a spoon of hot water.
5. Now add the vegetable oil the same way always blending. Season and keep.
6. Wash the romaine (cos) lettuce well & dry in a salad spinner so that the sauce coats the leaves & does not run off.
7. In a large bowl add the leaves with the croutons (bread cubes baked with olive oil & seasoning) & pour over the sauce, toss this well without breaking the leaves.
8. Place on plates or deep bowls & sprinkle with more parmesan.

Note;

Always use a good quality parmesan cheese as it will make all the difference

Only mix the leaves when your guests are seated and ready to eat as the sauce will make the leaves collapse

You can add grilled chicken, salmon, beef, tuna or prawns too this recipe to make different variations.

Enjoy