Ingredients
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1 cup mayonnaise
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1/2 cup grated parmesan cheese
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2 tablespoons water
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2 tablespoons olive oil
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1 1/2-2 tablespoons fresh lemon juice
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1/2-1 tablespoon anchovy paste or 1 teaspoon Worcestershire sauce
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2 -4 garlic cloves (see note)
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1/2 teaspoon ground pepper
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1 head romaine lettuce, washed, dryed and torn into 1-inch, pieces
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1 cup crouton
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1/2 cup grated parmesan cheese
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lemon slice
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1 egg
Instructions
- Place the first 9 ingredients in a blender, blend on high for 1 minute, taste and adjust as needed.
- Put the lettuce in a large bowl with the croutons and parmesan cheese.
- Pour most of the dressing over the salad and gently toss, add extra dressing if needed.
- Serve with lemon slices on the side.
- If making a smaller salad extra dressing will last for more than a week in the frig.
- Note.
- Since posting this several people have said it needed more garlic - garlic can vary in intensity - so start with 2 cloves, blend, then taste to see if it needs more. I've love strong garlic and this recipe usually has a bit of a bit.