Categories: Salad

Ingredients

• 1 head romaine_lettuce
• 2 cups (500 mL) croutons
• 1/4 cup (50 mL) grated Parmesan cheese
• Dressing:
• 1/4 cup (50 mL) vegetable_oil
• 2 tbsp (25 mL) grated Parmesan cheese
• 1 tbsp (15 mL) white_wine_vinegar
• 2 tsp (10 mL) Dijon_mustard
• 2 tsp (10 mL) anchovy_paste
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) each salt and pepper
• 1/2 tsp (2 mL) Worcestershire_sauce
• 3 tbsp (50 mL) light mayonnaise

Directions

1. Dressing: In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)

2. Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in large bowl. Add dressing, croutons and cheese; toss to combine.

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