3-4 slices of bacon per person
1/4 cup grape or cherry tomatoes sliced in half
1/4 of a small red onion sliced thinly
5 tablespoons olive oil, divided
2 cloves of garlic, passed through press
6 anchovy filets (I use a whole 2 oz can of flat filets)
Juice of 1 large lemon
2 egg yolks
3/4 tablespoon of Dijon mustard
3-4 cranks of fresh black pepper
1/4 cup freshly grated parmesan cheese, with more for sprinkling on top
2 romaine “hearts” chopped into wide ribbons, or 1 large head of romaine chopped
Cook the bacon to your desired crispness and set aside.
Grab a medium bowl and add the sliced tomatoes and red onion, toss with 1 Tbsp of olive oil and some salt and pepper and set aside. In a large bowl add the olive oil and garlic.
Add anchovies and chop into really small pieces using two sharp knives. Add the lemon juice, egg yolks, Dijon and pepper, stir around with a fork then add the Parmesan cheese. Place chopped romaine on top and toss a bit, add the tomatoes and onion and toss until all the lettuces are coated with dressing. Sprinkle with more grated parmesan and serve.
Find more of Pamela’s gluten-free recipes at PamelasGlutenFreeRecipes.com.