Thursday, November 18, 2010

Romaine Salad with Carrots, Celery, Kalamatas & Creamy Parmesan Vinaigrette

Serves  4
Romaine Salad with Carrots, Celery, Kalamatas & Parmesan Vinaigrette
For the vinaigrette:
1 garlic clove, peeled and minced
1 large egg yolk
1 Tbl whole grain mustard
1 tsp Worcestershire sauce
1/4 cup fresh lemon juice
6 Tbl extra-virgin olive oil
3/4 cup freshly and finely grated parmesan (grated to a powder-like consistency)
kosher salt & freshly ground black pepper, to taste
For the rest of the salad:
2 hearts romaine, washed, dried and roughly chopped
2 medium-sized carrots, peeled and thinly sliced cross-wise
2 stalks celery, washed and thinly sliced on a diagonal
about 20 kalamata olives
about 1/4 cup freshly grated parmesan (grated on the small holes of a box grater)
kosher salt & freshly ground black pepper, to taste
For the vinaigrette: Combine the garlic, yolk and mustard in the bowl of an electric food processor.  Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed.  Add the Worcestershire and lemon juice and process again until smooth.  With the food processor running, very slowly pour the olive oil through the feed tube, adding only a few drops at a time and allowing the oil to incorporate fully and thicken the sauce.  Add the grated Parmesan and give a few long pulses to combine. 
This can be kept refrigerated in an air-tight container for about 2 days.  Keep in mind though, the texture is best around room temperature.  Cooling the dressing will thicken it.  But this can be fixed by whisking in a small amount of water (about 1/4 to 1/3 cup). 
For the rest of the salad:  In a large mixing bowl, combine the romaine with the sliced carrots, celery and kalamata olives.  Add enough dressing to coat it well.  (You won’t need to use it all.)  Toss well to coat, then add the grated parmesan and season with a good pinch of salt and pepper.  Toss to combine.  Transfer to a platter or serving plates.  Serve immediately.