Post by Jody on Jun 21, 2008 15:15:22 GMT -8
2 heads Romaine Lettuce Chopped into bite size pieces
1 cup croutons
¼ cup Parmesan cheese grated
1-2 Anchovy fillets
2 tablespoons Dijon mustard
1-2 cloves garlic minced finely
Juice of 1 lemon
¼ cup Olive oil
Salt
Pepper
Cut Romaine lettuce into bite size pieces, (set aside, but keep crisp)
Croutons: Cut into small bite size pieces, sprinkle with olive oil, salt & pepper then place in oven until lightly browned.
In a large salad bowl add the anchovy fillets, with a fork mash until broken up into very small pieces (almost dissolved), add garlic and the Dijon mustard, lemon juice, olive oil, salt and pepper. Blend together with a wisk or blender until mixture is emulsified.
Note: If the dressing mixture seems too thick, dilute with a little water. Taste, if mixture is too tart add a little sugar to taste.
Add Romaine lettuce on top of the dressing, toss. Add the croutons and the parmesan cheese & serve.
1 cup croutons
¼ cup Parmesan cheese grated
1-2 Anchovy fillets
2 tablespoons Dijon mustard
1-2 cloves garlic minced finely
Juice of 1 lemon
¼ cup Olive oil
Salt
Pepper
Cut Romaine lettuce into bite size pieces, (set aside, but keep crisp)
Croutons: Cut into small bite size pieces, sprinkle with olive oil, salt & pepper then place in oven until lightly browned.
In a large salad bowl add the anchovy fillets, with a fork mash until broken up into very small pieces (almost dissolved), add garlic and the Dijon mustard, lemon juice, olive oil, salt and pepper. Blend together with a wisk or blender until mixture is emulsified.
Note: If the dressing mixture seems too thick, dilute with a little water. Taste, if mixture is too tart add a little sugar to taste.
Add Romaine lettuce on top of the dressing, toss. Add the croutons and the parmesan cheese & serve.