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Ingredients
- 3 fresh garlic cloves -- (3 to 4)
- 1/2 cup olive oil --
- 1/2 teaspoon salt --
- 1/4 teaspoon dry mustard --
- 1 teaspoon coarse black pepper --
- 5 anchovy fillets --
- 5 drops Worcestershire sauce --
- 3 Tablespoons wine vinegar --
- 3 whole artichoke hearts (canned with water -- not oil)
- Juice of one lemon
Preparation
Step 1
Blend the heck out of all ingredients in a blender and mix into torn-up romaine with Parmesan, anchovies, and croutons and top with slices of grilled fish or chicken. The artichoke hearts do a great job of replacing the egg and are also useful for making numerous cream sauces. The more hearts, the creamier.