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egg salt mustard green onions stalks of green garlic anchovy oil neutral oil romaine lettuce heart cucumber radish egg Remaining anchovies
Viewed: 45 - Published at: 4 years agoIngredients
- For the dressing (makes about one cup):
- 1 egg, at room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- Juice of 1/2 a lemon
- 2 medium green onions, roughly chopped
- 2 medium stalks of green garlic, roughly chopped
- 3 anchovy filets from a 2-ounce tin (save the rest for the salad)
- Anchovy oil from the 2-ounce tin of anchovies
- 3/4 cup neutral oil, such as vegetable or canola
- For a salad:
- 1 romaine lettuce heart torn into bite-size pieces
- 6 thin slices English cucumber
- 1 large radish, thinly sliced and cut into moons
- 1 hard-boiled egg, chopped
- Remaining anchovies from the 2-ounce tin
Method
- Place the egg, salt, mustard, lemon juice, green onion, green garlic, and anchovy filets in a mini food processor. Begin processing, then slowly add the anchovy oil and vegetable oil through the tiny holes on the top of the cover of the processor. Process until smooth and rather thick. Cover and refrigerate until ready to serve with the salad.
- Either toss or arrange all ingredients in a bowl or on a platter. Serve with the dressing.
