Lee's Kitchen Hints: To crisp up any limp lettuce, first soak the leaves in a bowl of lukewarm water for 5 minutes. This allows the cells (or pores) in the lettuce to soak up the water and become plump. Drain the lettuce and now soak in ice cold water for another 5 minutes. This allows the cells to close and the results will be crisp lettuce. Spin dry and place in a salad bowl. Any leftover lettuce can be refrigerated in a plastic baggie with a paper towel wrapped around the lettuce.
2 large egg yolks
Sea salt and freshly ground black pepper
Mix around on the baking sheet to coat cubes with some of the oil
Meanwhile, place the egg yolks, anchovy fillets, garlic, vinegar, lemon juice, Dijon, and Worcestershire sauce in a food processor or blender.
Season to taste with salt and pepper.
Serves 2 to 4