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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 heads romaine lettuce |
3/4 cup olive oil |
1/4 cup red wine vinegar |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon dry mustard |
1 large clove garlic, crushed |
1 lemon, cut in half |
freshly ground pepper |
freshly shaved parmesan cheese |
garlic crostini |
1 (2-ounce can) anchovy fillets, drained |
Directions:
1. Wash lettuce under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake leaves to remove moisture. Place lettuce in large zip-top plastic bag; chill at least 2 hours.
2. Combine olive oil and next five ingredients in a jar. Cover tightly, and shake vigorously. Set aside.
3. Cut coarse ribs from large leaves of lettuce and discard. Tear leaves into pieces, and place in a large salad bowl. Pour dressing over lettuce; toss gently.
4. Squeeze juice from lemon halves over salad; shave cheese over salad. Top with Garlic Crostini and anchovies. Serve immediately.
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