I’d normally write an intro about why putting the dressing in bottom of the bowl results in a lighter and more-evenly coated salad or maybe about why you shouldn’t worry about the bacon grease because fat is fat, but the fact is, I’m sitting in the gazebo drinking Half Pints Weizen Heimer with Adrian Trimble. Since this website is entirely free, the priority is drinking beer on this beautiful day. Just make the salad. It kicks ass. Oh, and don’t even think about making it without the anchovies.
Time: 20 minutes
Serves: 4
Ingredients:
6 thick slices bacon – cut into matchsticks 1 egg yolk 3 canned anchovy filets – finely chopped 1 tablespoon fresh lemon juice 1 clove garlic – finely chopped or grated 1 teaspoon Worcestershire sauce ½ teaspoon hot sauce 1 pinch fresh ground black pepper ¼ cup reserved warm bacon fat 1 head romaine lettuce leaves – washed and torn ¼ cup freshly grated parmesan cheese
Preparation:
Place a frying pan on medium heat. Add the bacon and cook, stirring occasionally until crisp. Remove from heat. Remove the bacon with a slotted spoon and set aside.
While the bacon is cooking, whish together the egg yolk, anchovies, lemon juice, garlic, Worcestershire sauce, hot sauce and black pepper. Slowly whisk in the reserved bacon fat.
Pour the dressing into the bottom of a large salad bowl. Add the romaine to the bowl and toss to coat evenly.
Plate the romaine sprinkled with the bacon and parmesan.