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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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family favorite Ingredients:
1 large head 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, halved |
freshly ground pepper |
1/4 cup freshly grated parmesan cheese |
garlic croutons |
1 (2-ounce) can anchovy fillets, drained (optional) |
Directions:
1. Wash romaine under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake leaves to remove moisture. Place romaine in a large zip-top plastic bag; chill at least 2 hours.
2. Combine olive oil and next 5 ingredients in a jar. Cover tightly, and shake vigorously. Set aside.
3. Cut coarse ribs from large leaves of romaine; tear leaves into bite-size pieces, and place in a large salad bowl. Pour dressing over romaine; toss gently until coated.
4. Squeeze juice from lemon halves over salad. Grind a generous amount of pepper over salad; sprinkle with cheese. Toss salad. Top with Garlic Croutons and, if desired, anchovies. Serve salad immediately.
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