Ingredients
- FOR SALAD
- 1 romaine lettuce (chopped, 1 large romaine or 2 small)
- Garlic-flavored croutons (amount desired)
- Parmesan cheese, grated (amount desired)
- Fresh ground black pepper, to taste
- FOR DRESSING
- 2 fillets (8 grams) anchovy
- 2 garlic cloves
- 1 cup mayonnaise (Hellman’s mayonnaise, do not use salad dressing)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons lemon juice (fresh, not bottled)
- 1 tablespoon Dijon mustard (Hellman’s Dijonnaise mustard is the best to use)
- 2 teaspoons Worcestershire sauce
- Salt and fresh ground black pepper, to taste
How to Make
-
Step 1: In a small food processor process the anchovy fillets and garlic cloves until minced (this must be done firstly in the processor).
-
Step 2: Add in all remaining dressing ingredients; process for about 20 seconds or until smooth and combined (if you prefer a thinner dressing then add in a small amount of milk or half and half cream then process).
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Step 3: Refrigerate the dressing for 3 or more hours before using.
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Step 4: When ready to serve mix the prepared dressing with lettuce and croutons, then sprinkle with Parmesan cheese if desired, season with black pepper.
We hope you enjoy this recipe!
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