Chef Michael Mina

Michael Lomonaco - New York City
Adapted by StarChefs

Yield: Serves 4


  • 2 large raw egg yolks (optional)
  • 5 large cloves garlic, peeled
  • 3 tablespoons Dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 cup extra-virgin olive oil
  • 1 (2-ounce) can anchovy fillets, chopped
  • Salt and freshly ground black pepper to taste
  • 1 head romaine lettuce, cleaned, dried, and torn

  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup croutons
In the bowl of a food processor fitted with a metal blade,
combine the egg yolks, garlic, mustard, lemon juice, vinegar,
and Worcestershire. Pulse the mixture together until the garlic
is finely chopped. Then, while continuing to pulse, add the
olive oil in a very patient, slow, steady stream to produce a
smooth, creamy mayonnaise emulsion. Add the anchovies, pulse
for 30 seconds, and season with salt and pepper to taste. This
makes enough dressing for 8 servings. The extra dressing can
be stored in the refrigerator 3 to 4 days.

*To serve, place the romaine in a large salad bowl. Add the
Parmesan cheese and half the dressing. Crumble the roasted
croutons roughly over the salad. Toss thoroughly to coat the
greens evenly.

Chef's tip:
You can make your own croutons from day-old sliced
French or country bread brushed with olive oil and toasted in a
250 degree oven until golden brown