- 2 tablespoons mayonnaise - or - 1 egg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard1 small garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1 oil-packed anchovy fillet, finely chopped (optional)
- 1/4 cup extra-virgin olive oil
Whisk all except last together. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
I like to mix the salad with grated Grana Padano (I'm addicted, I know) and top it with an egg fried in butter with a sprinkling of sea salt, freshly cracked pepper, and a pinch of cayenne. The salad is especially good made with baby spinach from our CSA instead of the typical romaine.
I usually serve the salad with crostini topped with white truffle oil and a few red pepper flakes (it's sooooo good dipped in the fried egg's yolk!!!), but the other night I decided to try something different. I took two Cubanelle peppers from our garden and sauteed them in a little olive oil. While the peppers were frying up, I sliced a whole grain batard from Wegman's, gave it a spritz of the truffle oil, and popped it under the broiler for about 45 seconds, just until golden brown. I then gave the crostini a light schmear of local goat cheese and topped each slice with the Cubanelle slices.
We finished the whole meal off with a couple of glasses of Atwater Meritage.
I have to be honest (and very humble): IT ROCKED. HARD.