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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy to make-kids big or small love it. Nose friendly anchovy paste method. I am asked to bring this salad to every function Ingredients:
1/8 cup lemon juice (this amount has been reduced effective nov5/08 due to reviews. thanks everyone) |
3 dashes worcestershire sauce |
2 drops tabasco sauce |
2 -3 fresh minced garlic cloves |
2 -3 inches anchovy paste (right from the tube) |
1/8 cup parmesan cheese |
1/2 cup virgin olive oil (fresher the better) |
salt |
fresh ground pepper |
clean and torn romaine leaf |
crispy bacon bits |
crouton |
Directions:
1. In a blender, whiz up first 6 ingredients then slowly drizzle olive oil in while blender is still running to make a creamy emulsion.
2. Some people like to add an egg yolk at this time, but that is up to you.
3. Chill dressing in blender carafe for at least 20 minutes to 1 hour. Whiz up to mix again and taste and make any adjustments.
4. Assemble torn lettuce and coutons and bacon in very large bowl.
5. Then adding dressing a bit at a time and tossing until coated.
6. Present with a little more cheese and pepper if desired.
7. my secret touch: I cube and toast any left over bread like sourdough, pumpernickle, italian - about 1 inch cubes.
8. I put in the oven and toast on a cookie sheet.
9. After I fry my bacon bits,, I reserve a tablespoon of bacon drippings in the frypan and add another tablespoon or so of butter and a little seasoning salt.
10. I toss the toasted bread cubes in the yummy drippings, right in the same pan as the bacon was made in and let cool a bit before tossing on salad - these are buttery and yummy.
11. This step can be made ahead. sinfull.
12. Your heart will thank you lol.
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