One of my favorite all time salads with a decidedly Southwestern twist!
mini baguette or a 1/2 of a long skinny one
2 cloves of garlic, peeled
5 canned anchovies
2 T fresh lime juice
1 T Dijon mustard
2 T Worcestershire sauce
1 egg yolk
3/4 cup olive oil
4 romaine hearts
1/2 C grated Queso Blanco
Heat the oven to 425 degrees, slice the baguette and cut the slices in half if necessary. I love the look of the whole round slice so use the skinny baguettes. Spread on a cookie sheet and bake until crispy, about 10 minutes.
In a very large bowl, mash the anchovies and garlic into a paste, using the back of a fork. Add the lime juice and mash again. Add the mustard and Worcestershire sauce, and then finally the egg yolk (if you can’t find trustworthy egg yolks, try using pasteurized eggs)
Whisk and then start adding the olive oil, a little at a time, whisking constantly until a thick creamy dressing appears!
Wash and dry the romaine, chop roughly and place in a bowl, top with the cheese
and cooled croutons
Dress lightly with the dressing, serve with any left over dressing, I typically squeeze a little extra lime juice on top of the finished salad…
Recipe adapted from Rick Bayless