Ingredients:
1 cup mayonnaise
1 eggs
1/2 cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
1 1/2-2 tablespoons fresh lemon juice
1/2-1 tablespoon anchovy paste or 1 teaspoon Worcestershire sauce
2 -4 garlic cloves ( see note)
1/2 teaspoon ground pepper
1 head romaine lettuce, washed, dryed and torn into 1-inch, pieces
1 cup croutons
1/2 cup grated parmesan cheese
lemon slices
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.