There are no anchovies in this dressing. It’s delicious. If you want to add them feel free. I don’t care for them so it’s perfect just the way it is! I’ve tried, I really have, even trying really fresh ones in Italy. The garlic gives it a really good punch. Anne gave me her recipe long time ago. 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 and keep chilled for up to 3 or 4 days.
Toss with romaine lettuce leaves, a generous sprinkling of Parmesan cheese and croutons, toss again. Enjoy!
If you would like to make your own croutons, please go to Homemade Croutons.
