Restaurants›bNapoli Italian›Romaine Recipe

Romaine Recipe

Inspired by bNapoli Italian
Time30m
Serves2

Preserved Lemon, Anchovy Vin, Crouton, Parmigiano-Reggiano, Farm Egg

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Ingredients

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Salad Ingredients

Method

Preparation Steps

1

Prepare the Anchovy Vin

In a small bowl, whisk together minced anchovy fillets, diced preserved lemon, and olive oil until well combined. Season with salt and black pepper to taste.

2

Prepare the Romaine

Wash and dry the Romaine lettuce. Tear the leaves into bite-sized pieces and place them in a large salad bowl.

3

Assemble the Salad

Drizzle the anchovy vinaigrette over the Romaine and toss gently to coat the leaves evenly. Add croutons and shaved Parmigiano-Reggiano on top.

4

Cook the Farm Egg

In a small pot, bring water to a boil. Carefully add the farm egg and boil for 6-7 minutes for a soft-boiled egg. Remove and place in cold water for a minute, then peel and slice in half.

5

Finish and Serve

Place the halved egg on top of the salad. Serve immediately while the egg is warm.