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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Home-made dressing. We used to call this Seizure Salad cause of the tartness and slight bit of heat (optional of course). Ingredients:
2 medium head romaine lettuce |
1/3 cup fresh parmesan cheese |
1 large garlic clove |
2 eggs |
1/2-3/4 cup extra virgin olive oil |
1 tablespoon anchovy paste (or use whole anchovies if desired) |
3 tablespoons lemon juice |
1 tablespoon red wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
fresh ground pepper |
1/2 teaspoon tabasco sauce (optional) |
Directions:
1. In a food processor or blender, mix the garlic, anchovy paste, lemon juice, red wine vinegar, dijon, worcestershire and pepper.
2. Add eggs and mix till well blended.
3. Add the olive oil (gradually if you have one of those food processors that allow this) and mix until blended.
4. Add the tabasco if you are brave and wish a more intense flavor (trust me it actually works well).
5. Toss the salad with the dressing and Parmesan just before serving, and add whatever amount of croutons you wish.
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