2 heads romaine lettuce hearts, hand torn
2 medium cloves garlic, finely minced
1 cup finely grated parmesan, divided
1 large egg yolk
3 tbsp plus 1/4 cup extra virgin olive oil, divided
2 tbsp lemon juice
1 tbsp capers
1 tbsp fish sauce
1 tbsp Bowlcut Chili Crisp
1/2 tbsp Worcestershire sauce
1/2 tbsp red wine vinegar
Instructions
Mash capers into a large serving bowl. Combine with garlic and fish sauce until mixture turns into a paste consistency. Set aside.
In a bowl, combine egg yolk, Worcestershire sauce, red wine vinegar, lemon juice, and 1/4 cup parmesan cheese. Whisk in caper paste and a slow drizzle of extra virgin olive oil until smooth.
Gently fold in romaine hearts until completely coated.
