Ingredients:
2 heads romaine lettuce, cut into bite-size pieces
1 large mild onions, sliced in thin rings
4 -5 slices bacon, fried crispy and crumbled
2 -3 garlic cloves, minced
1 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup lemon juice
1/3 cup olive oil
1 tablespoon Worcestershire sauce
1/2 cup parmesan cheese, grated
3 -4 slices bread, cut in cubes
4 tablespoons olive oil
1/4 teaspoon garlic salt
Directions:
Prepare lettuce and onions.
For dressing, put garlic, salt, pepper, and anchovy paste together and mix well.
Add lemon juice, Worcestershire sauce, and olive oil, mixing well.
Stir in parmesan cheese.
Let mellow in fridge to blend flavour at least a half hour.
To make croutons, in a non-stick skillet, brown bread cubes in olive oil and garlic salt until cubes crisp, stirring constantly, add pepper to taste. Let cool.
To assemble, toss salad greens, onions with dressing, sprinkle with bacon crumbles and top with croutons. Serve immediately.
Servings: 8-10
Time preparation: 30 min.
Time total: 30 min.