- 1 large garlic clove, chopped
- 1 large egg yolk
- 3/4 tsp Dijon mustard
- 1/4 cup plus 2 Tbsp vegetable oil
- 3 Tbsp finely grated Parmesan
- Romaine lettuce
- Your favorite croutons (or make your own!)
First, make the dressing! Whisk egg yolk, lemon juice, and mustard in a medium bowl.
Very slowly, drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going very slowly, until mixture looks slightly thickened and glossy. Continue adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Adding the oil slowly and whisking constantly ensures your dressing emulsifies. Add a dash of water and whisk until the consistency loosens up a bit. Add more water as needed. Add Parmesan and whisk until smooth. Taste and season with salt, if needed.
Clean, separate, and chop romaine hearts to your preferred size.
Add romaine into a large bowl with croutons and dressing and mix well to ensure everything is fully coated with the dressing
Remove and discard skin from smoked eel fillets, and cut into preferred size - serve on top of dressed salad. Enjoy!