Quantities Ingredients
Dressing: | |
1/3 c.
|
Parmesan cheese, grated
|
1/4 c.
|
Buttermilk
|
3 Tbsp.
|
Fresh lemon juice
|
6
|
Anchovy fillets, rinsed and patted dry
|
2 tsp.
|
Worcestershire sauce
|
2 tsp.
|
Dijon mustard
|
2
|
Garlic cloves, minced
|
1/2 tsp.
|
Salt
|
1/2 tsp.
|
Pepper
|
1/2 c.
|
Olive oil
|
Salad: | |
3
|
Romaine lettuce hearts, torn into bite-sized pieces
|
1 c.
|
Parmesan cheese, grated
|
Garlic croutons |
Preparation Procedures:
1. Blend dressing ingredients, except oil, in a blender on high speed until smooth, scraping down the sides as needed, about 30 seconds. With the motor running, add the oil in a steady stream.
1. Blend dressing ingredients, except oil, in a blender on high speed until smooth, scraping down the sides as needed, about 30 seconds. With the motor running, add the oil in a steady stream.
2. Toss the salad ingredients with about 1/2 cup of the dressing.
3. Serve, passing the extra dressing separately.