Categories: Salad
Ingredients
- 1 head romaine_lettuce
- 2 cups (500 mL) croutons
- 1/4 cup (50 mL) grated Parmesan cheese
- Dressing:
- 1/4 cup (50 mL) vegetable_oil
- 2 tbsp (25 mL) grated Parmesan cheese
- 1 tbsp (15 mL) white_wine_vinegar
- 2 tsp (10 mL) Dijon_mustard
- 2 tsp (10 mL) anchovy_paste
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) each salt and pepper
- 1/2 tsp (2 mL) Worcestershire_sauce
- 3 tbsp (50 mL) light mayonnaise
Directions
-
Dressing: In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)
-
Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in large bowl. Add dressing, croutons and cheese; toss to combine.