- 1/2 cup freshly grated Parmesan or Romano cheese
- 6 anchovy fillets
- 3 tablespoons fresh lemon juice
- 3 garlic cloves
- 2 tablespoons Dijon mustard
- 3/4 cup olive oil
- 1 head Romaine lettuce
Combine first 6 ingredients in a blender and blend until thick and creamy. Season with salt and pepper.
Wash and dry romaine lettuce; break into bite size pieces. Place romaine in a large bowl. Add 2/3 cup dressing and 1/4 cup grated cheese; toss to coat. If you want to add croutons, sprinkle in about 1/2 cup and toss again. Then serve.
Tip: Dice grilled chicken breasts and add to salad to make it a meal.
Pairing: HandCraft Pinot Grigio