1 head Romaine lettuce washed, drained, and torn into bit-size pieces.
2 Tbs. mayonnaise
1 clove garlic, minced
1 Tbs. fresh lemon juice
1 tsp. red wine vinegar
1 tsp. anchovy paste
1/4 tsp. Worcestershire sauce
1/4 tsp. Dijon mustard
1/4 tsp. coarsely ground black pepper
3 Tbs. olive oil
1/2 cup grated parmesan cheese
Place lettuce in large salad bowl.
In small mixing bowl, combine mayo, lemon juice, garlic, anchovy paste, worcestershire sauce, vinegar, mustard, and pepper till blended well.
Whisk in the olive oil.
Pour dressing over lettuce and toss well.
Add croutons and cheese and toss again.
Season to taste with salt
Optional: Fresh anchovies can be used as a garnish and to be eaten.
print recipe - browse recipes
Chocolate - the food of the Gods
Step-by-step cake decorating