Ingredients
- 2 tablespoons pastured lard
- 2 tablespoons extra virgin olive oil
- 3 cups cubed day-old whole-grain sourdough bread
- 1/2 teaspoon unrefined sea salt
- 4 cloves garlic
- 4 anchovy filets
- juice of 1 lemon
- 1 egg yolk
- 1 1/2 teaspoons Dijon-style mustard
- 1 cup extra virgin olive oil
- 1/4 teaspoon unrefined sea salt
- 1/4 teaspoon ground black pepper
- 1 large head Romaine lettuce
- 2 ounces parmesan cheese, finely grated or shaved
- 12 anchovy filets
Personal Notes
Organization Tags
Comments