METHOD
In a large bowl, blend together egg yolk, Dijon, juice from half a lemon, garlic clove, grated parmesan and anchovies. Drizzle in the vegetable oil 1 tablespoon at a time as you mix. Keep adding more oil until the dressing is fully thickened. But don’t add too much or the dressing will break and separate into globs that won’t do anyone any good. Season with salt.
If you’re feeling a little frisky, you can grill the romaine like we did. To do this, cut the hearts in half lengthwise. Season the cut edge with olive oil, salt and pepper. Using a very hot cast-iron pan or grill, place your lettuce face down. Cook just that face until charred, and then remove and let cool.
Coat the asparagus with olive oil and sprinkle with salt and pepper. Throw it in a hot cast-iron pan or on the grill until it just barely becomes tender. You still want some crunch.
In a medium size pot, bring water to a boil and carefully drop in the eggs. Cook for exactly 4 minutes. Remove from heat, cool down and peel.
Chop the romaine and slice the asparagus at an extreme bias, and place both into a medium-sized mixing bowl. Add in your capers, parsley leaves, sprigs of dill, the dressing and then toss the salad. Taste and adjust seasoning with salt and pepper. Plate your greenery and garnish with 1 halved egg, some nice pieces of salmon lox and grated parmesan. Delicious.
Yields 4 servings.
