“This salad will not only make you feel less guilty about all the food that you’re eating for thanksgiving but you’ll probably come back for seconds as well”
Ingredients
1/2 cup high quality extra virgin olive oil
3 cloves fresh garlic, peeled, smashed, then finely diced
5 ounces Parmesan cheese, freshly grated
1/4 cup freshly squeezed lemon juice
1 teaspoon anchovy paste, or 1-2 anchovies, smashed, then finely diced.
2 large organic eggs
1/2 teaspoon sea salt
1/4 teaspoon Freshly ground black pepper
6 small heads of romaine lettuce, rinsed, patted dry
Preparation
In a large mixing bowl; add the olive oil, sea salt, garlic and whisk until well blended
Next add the eggs and anchovies to the oil garlic mixture and whisk at a fast rate until you achieve a creamy substance.
Add the lemon juice, salt and pepper and mix.
Whisk in half of the freshly grated Parmesan cheese.
Tear off chunks of lettuce into bite size pieces from the heads of lettuce with your clean hands and add to the oil mixture and toss with a large wooden spoon or ladle until coated and finally add the rest of the Parmesan cheese and lightly mix until blended.
