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Prep Time: 13 Minutes Cook Time: 0 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Ingredients:
2 garlic cloves, minced |
2 canned anchovy fillets |
1/4 teaspoon extra-virgin olive oil |
1 tablespoon fresh key lime juice |
1 teaspoon dijon mustard |
2 tablespoons mayonnaise |
dash of worcestershire sauce |
freshly cracked pepper to taste |
1/4 cup extra-virgin olive oil |
1/4 cup freshly grated parmesan cheese, divided |
2 whole romaine lettuce hearts, separated |
4 french baguette slices, toasted |
Directions:
1. Combine first 3 ingredients in a large wooden bowl. Press with the back of a spoon to make a paste. Stir in next 5 ingredients.
2. Whisk in 1/4 cup extra-virgin olive oil in a thin, steady stream. Continue to whisk to form a thick dressing. Stir in 2 tablespoons Parmesan cheese. Add romaine leaves, tossing to coat.
3. Arrange lettuce on 2 serving plates; sprinkle with cracked pepper and remaining 2 tablespoons Parmesan cheese, and serve with toasted baguette slices.
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