- 1 large egg yolk, from pastured egg
- 2 medium fresh garlic cloves, peeled, about 1 1/2 T.
- 2 teaspoons tomato paste*, see suggestion
- ¼ teaspoon dried thyme
- ¼ teaspoon fresh cracked pepper
- 1 teaspoon worcestershire sauce, organic
- 1 medium anchovy fillets, chopped, or more to taste
- ¼ cups oven dried tomatoes, not sun-dried tomatoes – recipe below
- 3 tablespoons white balsamic vinegar
- ¾ cup neutral oil** (half extra virgin olive oil if desired)
- ½ cup grated aged cheese, such as Midnight Moon Goat or Parmesan Reggiano
- ½ cup shaved aged goat cheese, see above
- 1 large organic romaine lettuce, cleaned and dried – try red romaine
- ½ cup cherry tomatoes, multi-colored are nice, sliced
- ¼ cup oven dried tomatoes (recipe below)
- garlic croutons (recipe below)
Oven dry the tomatoes for the recipe.
In a high speed blender, add the first nine ingredients (egg yolk through white balsamic vinegar).
Turn on low speed, then increase to high until very smooth, about 1 minute.
Measure the oil (oils) in a measuring cup. Turn the blender on, pour the oil through the opened top very SLOWLY –
first drop by drop, then, when half way blended, and all emulsified, add the rest in a thin stream.
If the oil is added too quickly, the dressing will separate and “break”. Take your time.
Add the grated aged cheese, and blend on low just until incorporated.
Taste for seasonings.
Tear fresh romaine leaves as desired into a large bowl. Add the sliced tomatoes, and 1/4 cup of dried tomatoes.
Add some dressing to taste (reserve the rest in a glass container in the refrigerator) – toss well to coat the leaves.
Top with some garlic croutons and 1/2 cup of the shaved cheese. Enjoy!
*Italian condensed tomato paste, Mutti brand (for it’s flavor and rich, deep color)
**with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
Oven Dried Cherry Tomatoes:
Preheat the oven to 300 degrees.
Clean and dry 1 1/2 cups of cherry tomatoes. Cut each in half, place on a baking tray lined with parchment paper.
Add tomatoes, drizzle with a few drops of olive oil and a pinch of salt. Add a few branches of fresh thyme if available. Bake in the slow oven about 1 hour. This will depend on the size of the tomatoes.
Look for: tomatoes that have shriveled, but not browned at all. Cool. Place in an airtight container in the refrigerator for up to 5 days.
This method produced dried tomatoes with a condensed flavor.
Home Made Garlic Croutons:
Preheat the oven to 375 degrees. Cut the crusts off two slices of bread. Cut into large 3/4″cubes and place in a baking pan. Add 2 teaspoons olive oil, 2 teaspoons of minced garlic and a pinch of salt. Bake until the croutons are golden, turning once, about 8 – 10 minutes.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
Servings: 6 (with some extra dressing) About 1 1/2 cups dressing total