I’m not sure why but this salad makes me dance, perhaps it’s the kick of garlic or the bright citrus notes of lemon, I’m not sure. If you’re not a garlic lover, then this salad is not for you. I’ve often thought I might blanch the cloves in hot water first to mellow them out a bit, but when something is already perfect why mess with it?
¼ cup Olive Oil
¼ cup Water
½ cup Parmesan Cheese (grated not powdered)
2 Garlic Cloves, minced
3 whole anchovies plus a dash of the tin’s oil
(or 1 tsp. anchovy paste)
Juice of 1/2 Lemon
1 Tbsp. Grainy Mustard
1 tsp. Worchestershire Sauce
2 Tbsps. Mayonnaise (not Miracle Whip)
Dash of Pepper
Toss the ingredients into a blender and blitz. Drizzle your dressing over roughly torn clean and dried romaine lettuce. If you don’t dry your lettuce, you’ll dilute the dressing.
This salad makes a fabo lunch but make sure whomever you wish to kiss has the same! If you’re in the mood for a light supper, adorn with cold cooked chicken or shrimp.
For croutons; Cube a slice or two of stale bread. Drizzle a little oil into a pan, heat, and toss in the cubes. Toast til golden. Turn them out onto a plate and season with a little salt and pepper. When croutons are hot, they’ll spice nicely. Sprinkle your salad. Do this at the last. No one wants ’em soggy!
***Experiments; If you haven’t got a lemon, try other juicy fruits. I have used both orange and tomato in lieu of lemon juice.