Ingredients:
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
1 eggs
1 garlic cloves, finely minced
1/2 teaspoon salt
1/8 teaspoon cracked pepper
1 pinch raw sugar
1/2 teaspoon anchovy paste ( or 1 anchovy fillet, minced)
1/2 head romaine lettuce, torn
1/2 head butter lettuce, torn
1 (13 ounce) cans canned tuna, drained and flaked ( I like Trader Joe’s brand of tuna)
1/4 cup imported parmesan cheese
1/2 cup red onions, peeled and cut into crescents ( my addition)
3/4 cup garlic-flavored croutons
Directions:
In blender add all the salad dressing ingredients and blend until smooth. I always prepare the dressing several hours in advance and refrigerate until ready to use.
In large salad bowl, combine the two lettuces, tuna, Parmesan cheese, red onion crescents if using and croutons. Add the dressing and toss to coat well.
Prep time does not include baking the croutons.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.