This one is sooooooooo yummy. Just be careful not to put too much dressing on.
1 head Romaine lettuce washed and chopped into bite sized pieces
1 egg (I use the whole egg but you can use either white, or yolk if preferred)
1 large clove garlic, chopped
¼ teaspoon white pepper
½ teaspoon anchovy paste or 1 small anchovy, minced
1/3 cup olive oil
3 tablespoons parmesan cheese
Juice from 1 lime
1 ½ cups of croutons
Mortar and pestle or blender
Procedure (if using mortar and pestle):
1. Put the garlic in the mortar and grind it up so it becomes a little pasty. Add the egg, white pepper and anchovy and continue to grind until all is well blended.
2. Little by little add olive oil while continuously stirring. It’s easier if you have someone help you by very slowly pouring the oil in as you stir quickly and continuously. Continue until the sauce is thick and all oil has been added.
3. Fold in about half of the parmesan cheese using a spatula.
4. Immediately before serving, combine the lettuce with the lime juice and toss. Add the sauce and toss. Add the remainder of the parmesan cheese and toss. Add the croutons to the top and serve.
If using a blender: The process is pretty much the same but instead of stirring by hand you use the blender. Do the steps in the same order. At step 3 pour the sauce into a bowl before continuing.