prep time: tbd
cook time: tbd
1 clove garlic - ;peeled and minced
4 anchovy fillets - rinsed and minced
3 egg yolks
2 teaspoons dijon mustard
3/4 cup olive oil
1 tablespoon worcestershire sauce
1 tablespoon red-wine vinegar
1 tablespoon lime zest
1 lime - juiced
1 tablespoon white balsamic vinegar
1/2 cup olive oil
2 tablespoons olive oil
2 heads romaine lettuce - tops and bottoms trimmed and heads cute lengthwise into quarters
1/2 cup grated parmesan cheese
1. put the minced garlic and anchovies into a medium bowl. using a whisk, mix and mask together until a paste forms. add the egg yolks and the mustard and being to whisk them with the paste. add a small stream of olive oil while continuing to whisk. add more olive oil, whisking all the while until the dressing begins to emulsify.
2. add the worcestershire sauce and continue to whisk until the dressing achieves a mayonnaise-like consistency. add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. set aside.
1. combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. season to taste with salt and pepper. set aside.
1. drizzle the olive oil over the quartered heads of lettuce. lightly grill these over a low fire for 15 - 20 seconds on each side until they have a light goldenness. remove to a platter.
2. using a pastry brush or small spoon, paint the ceasar dressing over the lettuce, making sure to get dressing between the leaves. return lettuces to edge of grill, sprinkle with parmesan and cover for 30 seconds to allow the cheese to soften and toast. remove lettuce to a platter.
3. drizzle with lime vinaigrette. serve.
- new york times, may 2012