Ingredients:
1 clove garlic (finely diced)
1/3 cup olive oil
8-10 fillets anchovies (finely diced)
1 teaspoon Worcheshire Sauce
½ teaspoon salt
¼ teaspoon dry mustard
2 tablespoons lemon juice
1 whole egg
1 cup parmesan cheese
1-2 heads romaine lettuce
Directions:
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Mix garlic, olive oil, anchovies, Worcheshire Sauce, salt, dry mustard, lemon juice and egg in bowl (wooden bowl preferred). Optionally, you may use a food processor to mix these ingredients, which will eliminate having to finely dice the anchovies and the garlic. Do not over process, just mix.
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Pour ingredients into serving bowl then add parmesan cheese a little at a time while mixing.
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Rinse romaine lettuce in cold water and pat dry with paper towels. Only use the leafy part of the lettuce. Do not include the stem as it tough and chewy.
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When ready to serve, add lettuce and toss, adding more parmesan cheese to taste.
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Submitted by: Marilyn Lavee
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