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Ingredients
- 1 large head Romaine lettuce
- 1/3 cup olive oil
- 3 Tbsps red wine vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 1 clove garlic, crushed
- 1 lemon, halved
- freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 1 cup garlic croutons
Preparation
Step 1
Wash Romaine under cold running water. Trim, cover, and separate stalk into leaves. Shake leaves to remove moisture. Place in a large ziptop plastic bag and chill at least 2 hours.
Combine olive oil and next 5 ingredients in a jar. Cover tightly and shake vigorously. Set aside.
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.
Squeeze juice from lemon halves over salad. Sprinkle with cheese. Toss salad. Top with garlic croutons. Serve immediately.