Even though it contains Parmigiano Reggiano, this recipe is lactose-free.
Parmigiano Reggiano is lactose-free for a reason.
Lactose and galactose are not found in Parmigiano Reggiano. Its absence is a natural result of the traditional process for making Parmigiano Reggiano, as well as the long ageing process.
To ensure that the dressing coats the leaves evenly, the salad greens should be thoroughly dried. We use a salad spinner to remove excess water, then gently pat dry with paper towels or a clean dish towel.
Finely chop the anchovies and garlic, then mash them to a paste with a large spoon. set aside
In a large mixing bowl, whisk together the egg yolk, Dijon mustard, and a splash of red vinegar. While whisking, drizzle in the olive oil in a steady stream until the mixture is emulsified.
Combine the anchovies and garlic in a mixing bowl. 3 tablespoons grated Parmesan and 3 tablespoons lemon juice, If necessary thin the dressing with 1 teaspoon of water at a time. Season to taste with salt and pepper.
Reserve some dressing and croutons to top the salad.
Toss the lettuce and croutons with the dressing in a large mixing bowl until evenly coated. Serve immediately, topped with more dressing, croutons and grated Parmesan.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.