Serves 4
Prep time: 10 minutes
Ingredients:
1/3 cup vegetable oil
2 teaspoons Dijon mustard
1 egg
1 small garlic clove
juice of 1/2 lemon
2 dashes worchestershire sauce
2 dashes hot sauce (tabasco, cholua, or whatever you like)
1/3 cup grated parmesan cheese
1 teaspoon anchovy paste or one large anchovy
1 pinch of salt
Freshly ground black pepper, to taste
1 head Romaine lettuce
Croutons (optional)
Pepperoncini peppers (optional)
Combine first 11 ingredients in a food processor (small “Bullet”-type blender is perfect) until smooth. Taste and adjust salt and pepper, as needed.
Tear romaine lettuce leaves (or chop if that’s your thing), and toss with dressing amount of your choice in a large bowl (remember, you can always add, but you can’t take away). Serve on plates that have been chilled in the freezer for about 15 minutes). Garnish with pepperoncini peppers and croutons, if using.