This one is for all of you who hate anchovies as much as I do! I’ve sampled really fresh, marinated ones in Italy, sorry, they still taste like anchovies! It’s OK though, my husband adores the little morsels! The garlic gives it a really good punch. Anne gave me her recipe a really long time ago and we make the dressing often as you can tell from the stained, well-used recipe in the photo. Get out the romaine, parmesan and homemade croutons.
Makes approximately 1 cup
1 egg
2 garlic, coarsely crushed
2 Tbsp. red wine vinegar
9 Tbsp. EVOO
Dash of salt to taste
½ tsp. sugar
¼ tsp. pepper
½ tsp. Dijon mustard
1 ½ tsp. lemon juice
2-4 drops of Tabasco
2-4 drops of Worcestershire sauce
Combine everything but the oil in a blender. Blend well. Slowly drizzle in the oil until well emulsified. Pour into a jar & keep chilled for up to 3 or 4 days.
Toss with romaine lettuce leaves, a generous sprinkling of Parmesan cheese & croutons, toss again. Enjoy!
If you would like to make your own croutons, please go to Homemade Croutons. Featured image shows salad with toasted Italian bread drizzled with EVOO…also fabulous!
