Preparation:

Soak whole garlic cloves in the olive oil for 48 hours. Discard garlic when finished with recipe.

Add egg yolks to the work bowl of a blender. Next, add garlic and mustard. Process until combined. Add Worcestershire sauce, anchovies and freshly ground pepper. With the machine running, pour in garlic-infused olive oil in a slow, steady stream. Add Key lime juice. With the machine running, pour in canola oil in a slow, steady stream. Add the grated Parmesan cheese.

In a large pan, sauté pecans butter and brown sugar until the nuts are toasty and well-coated.

Coat baby romaine leaves with some of the dressing. Add a few of the nuts to the work bowl and a spritz of fresh lime juice. Using tongs, place some of the salad mixture on a serving plate with a sprinkling of additional nuts, a generous shaving of Parmesan cheese and freshly ground black pepper.

Makes: 4
Source:
Submitted by: Recipe Group Member
Date:

•