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INGREDIENTS 4 Servings
2 heads romaine lettuce, washed,
drained, torn
1 cup toasted croutons
1/3 cup parmesan cheese, shredded
12 each anchovy fillets (optional)
For the dressing:
3 each anchovy fillets, minced
½ tsp. garlic, finely minced
2 tsp. dijon mustard
3 - 4 dashes worcestershire sauce
squeeze fresh lemon juice
1 tsp. red wine vinegar
1/2 cup olive oil
2 tsp. parmesan cheese, grated
to taste salt
to taste

fresh ground black pepper

 


METHOD
1. To prepare dressing, mash anchovies with a fork in mixing bowl until smooth. Add garlic, mustard, Worcestershire Sauce, lemon juice and red wine vinegar. Mix thoroughly. Whisk in olive oil until well incorporated. Add Parmesan cheese, season with salt and fresh ground black pepper.
2. For service, place Romaine leaves, croutons and Parmesan cheese in a large mixing bowl. Add dressing and toss, adding more dressing if necessary. Portion salad onto chilled salad plates. Garnish with anchovy fillets if desires and served.



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