Servings: four to six.
If you don’t have a large mortar and pestle, you can easily make the garlic paste with a chef’s knife. Keep in mind that this is a zesty, assertive dressing that comes into balance nicely when combined with the cool, crisp romaine and salty Parmesan.
If you’re serving this salad to anyone with a compromised immune system, replace the raw egg yolk in the dressing with the yolk from a soft-boiled egg, or omit the egg yolk altogether.
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