Salads American, Mexican Raw (cold)
October 4, 2017
1/4 cup olive oil
1 teaspoon anchovy paste
3 cloves garlic, minced
1 teaspoon Dijon mustard
Dash Worcestershire sauce
1 tablespoon red wine vinegar
Salt and Pepper
1 head romaine lettuce
Garlic croutons
Fresh parmesan cheese, grated
Combine first 7 ingredients for dressing. Break romaine into bite-size pieces and toss with dressing when ready to serve. Toss in garlic croutons and top with freshly grated parmesan cheese.
Makes 8 servings.
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