Ingredients
Serves 2-4- 2 oil packed anchovies
- 1 garlic clove grated
- 1 egg yolk
- 2 Tbsp 100% Yuzu Juice
- 1 tsp Dijon mustard
- ¼ cup plus 2 Tbsp olive oil
- 2 Tbsp grated parm plus more for garnish
- 2-3 heads little gem lettuce separated
- Croutons for garnish
- Flaky salt and black pepper
Instructions
1
Place anchovies and grated garlic on a cutting board and sprinkle with flaky salt. Using the side of your knife, mash the garlic and anchovies together until a paste forms.
2
Transfer to a bowl and whisk in egg yolk, yuzu juice, and Dijon mustard until combined.
3
Slowly drizzle in olive oil and whisk vigorously to create an emulsified dressing.
4
Taste and season with flaky salt and black pepper. Mix in grated parm.
5
Toss little gem lettuce with dressing and arrange on serving platter. Top with more grated parm, croutons, and black pepper.
