8 Servings
1 Large yolk (separated from white) Egg Yolk
1 Tbsp Lemon Juice
1/3 Anchovies Anchovy
1 Tsp Worcestershire Sauce
2 Cloves, minced Garlic
1/2 Cup Parmesan Cheese
1/3 Cup Canola Oil
1/4 Cup Olive Oil
1 Dash Salt
1 Dash Pepper
2 Head, medium (6" dia) Lettuce
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup parmesan cheese in the bottom of a cup that just fits the head of an immersion blender, or in the bottom of the food processor.
With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms.
Transfer mixture to a medium bowl.
Whisking constantly, slowly drizzle in remaining 1/4 cup extra virgin olive oil.
Season to taste generously with salt and pepper
To serve, toss lettuce with a few tablespoons of dressing, adding more if desired.
Once coated, add half of remaining cheese.
Transfer to salad bowl and sprinkle with remaining cheese.
