FOR SALAD DRESSING:

By KimberleyH

Ingredients

• FOR SALAD DRESSING:
• 2 cloves Fresh Garlic
• 4 whole Anchovy Fillets
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Balsamic Vinegar
• 1/2 Lemon, Juiced
• 1/2 cup Olive Oil
• 1 dash Salt
• Generous Black Pepper, to taste
• FOR THE CROUTONS:
• 7 SLICES BREAD
• OLIVE OIL
• 2 T. BUTTER

Details

Servings 1
Adapted from hugsandcookiesxoxo.com

Preparation

Step 1

FOOD PROCESS ALL OF THE ABOVE, ADDING THE OLIVE LAST IN A STREAM. POUR OVER FRESH ROMAINE LETTUCE AND TOP WITH FRESHLY GRATED PARMESAN CHEESE, MORE FRESH PEPPER AND HOMEMADE CROUTONS!
FOR THE CROUTONS:
Heat a large saute pan with 2 tablespoons of olive oil until
very hot. Lower the heat to medium-low add the butter and saute the bread cubes,
tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2
teaspoon salt and 1/4 teaspoon pepper. Let cool and add to salad.
FLUFF