For our wedding gift, Nana and Papa gave us a beautiful wooden salad bowl. Nana was always the best at picking interesting kitchen tools and gadgets for me to try out, and this came after the four of us had a few dinners at the Seattle restaurant. I'll never forget the first time I had this salad at El Gaucho - sooo yummy!
2 medium heads Romaine lettuce, 1 1/2 inch chop1/5 Tbsp fresh cracked pepper
1/2 oz anchovies, diced
1 tsp minced garlic
1 tsp dijon mustard
1 dash Worcestershire sauce
1 coddled egg, white discarded
Juice of 1 lemon
1.5 oz extra virgin olive oil
1 oz pecorino-romano cheese
1/2 oz croutons (about 1.5 cups)
1 oz parmesan-reggiano cheese
Chop, wash, & dry Romaine lettuce. Set aside.
Grind pepper into a large wooden bowl. Add chopped anchovies, garlic and dijon mustard. Using two forks held together in one hand emulsify (mash & stir) the mixture until smooth.
Add Worcestershire sauce and mix well.
Separate yolk from egg white and add to mixture, mixing well until combined. Add lemon juice and again mix well. Add olive oil and mix well.
Add lettuce, pecorino/romano cheese and croutons. Toss ingredients well.
Rub plates with lemon halves to coat with juice. Grind pepper onto plates.
Plate the salad and sprinkle with parmesan reggiano cheese.
