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| I add the tabasco sauce at the start - be careful to not add too much or the salad becomes too spicy. I usually add the juice of 1 - 2 lemons; most people seem to like the dressing a bit on the "lemony" side. You can always add more Parmesian Cheese or salt if dressing is too acidic. Since the recipe calls for a raw egg, be sure to use a fresh egg for this dish. |
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| 3 tbs |
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Extra Virgin Olive Oil |
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| 1 tsp |
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Anchovy paste |
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| 3 drops |
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Tabasco sauce |
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| 3-4 cloves |
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garlic, crushed |
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| 2-4 drops |
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Worcestershire sauce |
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| 1 |
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fresh egg yolk |
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| 2-4 tbs |
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lemon juice |
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| 2-4 tbs |
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parmesian cheese |
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| 1 head |
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Romaine lettuce |
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croutons |
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| Put Olive Oil, garlic, anchovy paste and tabasco sauce in a wooden salad bowl. Mix well with fork until you have a smooth mixture. Add Worcestershire sauce, raw egg yolk and ½ of the Parmesian cheese. Mix until combined. Add lemon juice and balance of Parmesian cheese. Add Romaine lettuce and croutons. You may add additional Parmesian Cheese to taste. |
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| Recipe Source |
Author: Assagio's Restaurant, Kailua, Hawaii
Source: Modified by Mikey |
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