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Vincenti's Butter Lettuce Salad with Parmigiano Dressing
4 Egg Yolks
16 ounces Extra Virgin Olive Oil
4 Anchovies
2 cloves Garlic
2½ ounces Pecorino Romano
2½ ounces Parmigiano Reggiano
Juice of 2 Lemons
2 ounces Dijon Mustard
White Pepper
Salt
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