Ingredients
- 1 egg yolk
- 2 teaspoons garlic, minced
- 6 anchovy fillets
- 2 teaspoons coarse-grain dijon mustard
- 2 teaspoons sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons Worcestershire sauce
- 1/4 cup fresh lemon juice
- 1/4 teaspoon cayenne pepper
- 1 cup olive oil
- 1/2 cup grated Parmesan cheese For the salad:
- 12 ounces fresh spicy Spanish chorizo, cut 1/4″ pieces
- 2 pints cherry or grape tomatoes
- 4 medium-sized heads of Romaine lettuce, washed and cut 1 1/2″ thick crosswise
- 1/2 cup grated Parmesan Cheese
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