- 1 head Romaine lettuce
- 1 large clove garlic
- 2 anchovy fillets
- 1/8 teaspoon [0.5 mL] salt
- 1/2 teaspoon [2.5 mL] black pepper
- Juice of 1/2 lemon
- 1 teaspoon [5 mL] red wine vinegar
- 3 tablespoons [45 mL] extra virgin olive oil
- 1 tablespoon [15 mL] Worcestershire sauce
- 1 medium egg, boiled for 1 minute
- 1/2 cup [115 g] Parmesan cheese
- 1 cup [250 mL] croutons
- Parmesan cheese
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- Mash together garlic and anchovy fillets.
- Add salt and pepper.
- Whip together lemon juice, red wine vinegar, olive oil, Worcestershire sauce, boiled egg and Parmesan cheese.
- Add to garlic/anchovy mixture.
- Shred lettuce; coat with garlic/lemon juice mixture.
- Add croutons and additional Parmesan cheese.
- Serve.
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