Dijon Anchovy Dressing over Baby Romaine
Ingredients
- 1 heaping tablespoon dijon mustard
- 1 egg yolk
- juice of half a lemon
- 1/4 cup good quality extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large clove garlic -- crushed
- 5 anchovy filets -- chopped/smashed
- 5 ounces baby romaine
- 2 green onions -- chopped
- 1 cup cherry or grape tomatoes -- sliced in half
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