24ozcooked baby potatoescooled completely and halved
1cloveof garlicsmashed
4anchovies
Zest of two lemons
Juice of one lemon**
1tspdijon
A few dashes Worcestershire sauce
1egg yolk
¼cupolive oil
¼cupcanola oil
½cupgrated parmesan cheese
Kosher salt and pepperto taste
1large romaine heartcleaned in ice water and dried
Instructions
Begin by preparing the parmesan crisps. Preheat the oven to 400F. Line a small sheet tray with a silicone mat or parchment.
Add parmesan cheese to the tray and sprinkle with a bit of paprika and black pepper. Spread out cheese into an even layer.
Bake for 6-10 minutes until golden and crispy looking. It may seem a little pliable when you remove it from the oven, but it will crisp as it cools. Set aside to cool completely.
Next, prepare the dressing. Blend garlic, anchovies, lemon zest, lemon juice, dijon, Worcestershire, egg yolk, olive oil, and canola oil until emulsified. Stir in parmesan cheese. Add salt and pepper to taste, if needed.
Add potatoes and romaine to a large bowl. Pour over dressing and toss to combine. Season with salt and pepper to taste.
Top with crushed parmesan crisps just before serving.
Video
Notes
*You can either gently boil or steam your potatoes, whichever you prefer. Just be sure to cook them until they are just tender. If you over cook them, they tend to get mushy and broken apart in the salad.**Taste the dressing when it's completed, and add more lemon juice if desired! Just depends how acidic you want it to be 🙂