Baby Greens Salad
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INGREDIENTS 8-ounces good bacon
1 extra-large egg yolk, at room temperature
2 teaspoons Dijon mustard
2 large cloves garlic, chopped
1/2 cup freshly squeezed lemon juice, 3 lemons
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1-1/2 cups good olive oil
1/2 cup freshy grated Parmesan cheese, plus 1/4 pound hunk very good Parmesan
Mesculan greens for 4, washed and spun dryPreheat the oven to 400 degrees. Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and cut into large dice.
FOR THE DRESSING - Place the yolk, mustard, garlic, lemon juice, salt and pepper into the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube, and process until thick. Add 1/2 cup grated Parmesan cheese and pulse 3 times.
Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.
Makes 4 servings