15 min
Chef Bastianich Group e Credit @Angelo Trani
Ingredients
2 cups croutons,
1/2 cup red wine vinegar,
2 large egg yolks,
3 garlic cloves,
4 anchovy fillets,
1 tablespoon Dijon mustard,
1/3 cup extra virgin olive oil,
1/2 teaspoon kosher salt,
fresh black pepper,
3 heads romaine lettuce,
1/2 cup freshly grated Grana Padano.
Preparation
Blend vinegar, egg yolks, garlic, anchovies, and mustard in a food processor.
Process until smooth, and then slowly pour in oil to emulsify. Season with salt and pepper.
Dress the romaine lettuce with the dressing before finishing it up with croutons and sprinkling the Grana Padano.
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