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Ingredients
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Salad
Fries
Method
Salad
- 1
Prepare lettuce
Trim the core from the romaine, separate the leaves, rinse thoroughly under cold water, and spin dry in a salad spinner or pat dry with towels. Tear into bite-sized pieces and chill briefly in the fridge while you make the dressing.
- 2
Make the dressing
Mince the garlic finely and mash with a pinch of salt on a cutting board using the flat side of a knife to form a paste. Finely chop the anchovy fillets and add to the garlic paste. In a bowl, whisk the egg yolk with Dijon mustard until smooth. Add the anchovy-garlic paste, lemon juice, and Worcestershire sauce; whisk to combine. While whisking vigorously, slowly drizzle in the extra-virgin olive oil in a thin steady stream to emulsify the dressing until thick and glossy. Stir in 1/2 cup of the grated Parmesan, then season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust lemon, salt, or pepper as needed.
- 3
Assemble salad
Place the chilled torn romaine in a large bowl. Pour enough dressing to lightly coat the leaves (about 3–4 tablespoons to start). Toss gently with tongs until evenly coated. Add croutons and the remaining grated Parmesan; toss once more. Serve immediately, offering extra dressing and Parmesan at the table.
Fries
- 4
Prep potatoes
Wash and peel the russet potatoes if you prefer (peel optional). Cut each potato into even 1/3–1/2-inch sticks. Rinse the cut fries in cold water to remove excess starch, then drain and pat very dry with towels. For crisper fries, soak in cold water for 20–30 minutes, then drain and dry thoroughly.
- 5
Cook fries (oven method)
Preheat oven to 425°F (220°C). Toss the dried potato sticks with 2 tablespoons of vegetable or olive oil, 1 tsp salt, 1/2 tsp black pepper, and optional garlic powder. Spread in a single layer on a baking sheet lined with parchment, leaving space between pieces. Roast for 25–30 minutes, flipping once halfway through, until golden and crisp. Adjust seasoning and serve hot alongside the salad.
- 6
Cook fries (frying method)
Heat 2 cups of vegetable oil in a heavy pot to 325°F (160°C). Working in batches, blanch the cut potatoes for 3–4 minutes until tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with salt, pepper, and optional garlic powder. Serve hot.
