Made with anchovies and raw eggs. Not what you usually get these days.

Ingredients

 

4 Servings
2 anchovies
2 cloves of garlic
1 lemon
1 tsp Yellow Mustard
1 T Worcestershire sauce
3 T Olive Oil
1 Egg or 2 oz Egg Beaters
1/2 tsp salt
1/2 tsp pepper
1 head of romaine lettuce
1/4 cup grated parmesan cheese
1/4 cup croutons

16 Servings
8 anchovies (most of a tin)
8 cloves of garlic (about 1 1/4 oz before peeling)
4 lemons
1 tsp Yellow Mustard
4 T Worcestershire sauce
3/4 cup Olive Oil
4 Egg or 8 oz Egg Beaters
2 tsp salt
2 tsp pepper
4 heads of romaine lettuce
1 cup grated parmesan cheese
1 cup croutons

 

Directions

If you can’t get pasteurized eggs, use Egg Beaters, you won’t be able to tell the difference.

Peel the garlic cloves and juice the lemons.

For small amounts, crush the garlic, anchovies, salt and pepper in a wooden salad bowl until a paste is formed. Add the eggs, mustard, worcestershire sauce and lemon juice. Whisk until smooth. Finally add the olive oil while whisking to form an emulsion.

For large batches, use a blender. Add the salt, pepper, anchovies, garlic, mustard, eggs and worcestershire sauce to a blender and blend until smooth. Add the lemon juice and blend again. Finally add the olive oil while blending slowly.

Tear or cut the lettuce into bite sized pieces and toss with the dressing, croutons and parmesan cheese.

 

Credits

Based on the version they make at your table at Junior’s Restaurant in Oklahoma City.