Ingredients
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1 1/2 cups garlic-flavored croutons (or to taste, see Kittencal's Garlic Croutons)
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parmesan cheese
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freshly grated black pepper (to taste)
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2 anchovy fillets (or to taste)
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2 fresh garlic cloves (or to taste)
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1 cup mayonnaise (not salad dressing Hellman's is best)
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1/4 cup half-and-half cream or 1/4 cup milk
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1/3 cup grated parmesan cheese
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2 tablespoons fresh squeezed lemon juice
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1 tablespoon Dijon mustard (Hellman's Dijonnaise is best!)
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salt and pepper
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2 teaspoons Worcestershire sauce (or to taste)
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1 large head romaine lettuce (washed over and thoroughly dried)
Instructions
- In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
- Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
- Adjust seasonings to taste.
- Thin with buttermilk (or milk) for a thinner consistency if desired.
- Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
- Toss desired amount of dressing with Romaine lettuce and croutons.
- Sprinkle with more grated Parmesan cheese if desired.