1 medium-sized onion, 1 garlic clove, 2 egg yolks, 1 tsp mustard, 1 tbsp lemon juice, salt , pepper, 50 ml vegetable stock, 100 ml + 3 tbsp olive oil, 3 pieces toast bread, 50g Parmesan cheese, sugar, approx. 300 g romaine lettuce hearts
First, peel and finely chop the onion and garlic clove. Then mix together the egg yolk, mustard and lemon juice and season to taste with salt and pepper. Stir in 100 ml oil and the onion. Next, stir in the vegetable stock to create a sauce. Now add half the grated Parmesan cheese and season once again to taste with salt, pepper and a pinch of sugar.
Making the croutons:
First cut the toast bread into cubes and then fry in 2 tbsp of oil until golden brown.
Last, wash the romaine lettuce, cut into strips and mix with the dressing. Coarsely grate the remaining Parmesan cheese and sprinkle over your salad along with the croutons – enjoy!