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6 anchovy fillets packed in oil 1 small garlic clove 2 large egg yolks* 2 tablespoons fresh lemon juice 3/4 teaspoon Dijon mustard 5 tablespoons olive oil, divided 1/2 cup vegetable oil 3 tablespoons finely grated Parmesan 3 cups torn 1" pieces country bread 3 romaine hearts Kosher [...]
Read the recipe at epicurious.com
