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Ingredients
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon dijon mustard
- 10 small capers
- 1/4 cup parmesan
- 1 egg room temperature
- 2 anchovy filets
- 1/2 cup light olive oil or canola oil
- fresh black pepper
- 8 cups romaine lettuce
- 1 cup croutons
- 1/3 cup parmesan cheese
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Details
Servings 6
Preparation time 10mins
Cooking time 10mins
Preparation
Step 1
Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, raw egg, anchovy filets and pepper in a blender.
Blend until smooth. With blender on medium speed, drizzle in olive oil in a thin slow stream (this should take a few minutes).
Add 1/4 cup parmesan cheese and pulse to combine. Refrigerate until using.
In a large salad bowl, combine lettuce, croutons and parmesan cheese. Top with dressing as desired and toss to combine.
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