My friend Kristine generously taught me how to make this. It's wonderful.
Cut or break three heads Romaine hearts into a large salad bowl. I buy the organic ones that are three to a pack and are just the interior leaves - use just 2 of the bigger single heads.
Cover lettuce with freshly grated
Parmesan (about 1/2 cup)
- 1 T mayo
- juice of one lemon ( you can add more later if you want)
- 1-2 cloves garlic (I use a garlic press first, pressing it into the blender. If you don't have a press just chop it up a bunch first.)
- 2 t Worcestershire sauce
- 2 t Grey Poupon dijon mustard
- 4 anchovies
- several turns fresh ground pepper
Blend until smooth, scraping sides
of blender as necessary.
Add slowly while blender is running:
- 1/3 cup olive oil (you can use half canola oil if you want)
Pour over romaine, add Parmesan and toss to coat.
- Croutons: Cube a baguette or other loaf of non-sandwich bread. In a large bowl combine 4 T olive oil with a bunch of seasonings, garlic, paprika, onion powder, etc., then add cubed bread and toss to coat, using a spatula to scrape up the spicy oil. Bake in a preheated 350°-400° oven until browned and crunchy, about 15 minutes.
- Blackened Salmon: I coat a salmon filet in Paul Prudhomme's Blackened Redfish Magic mixed with a tablespoon or so of olive oil. Make a wet rub, slather on the salmon and grill.
- Lemon Chicken: In the morning, marinate a
few boneless, skinless chicken breasts in olive oil, garlic, lemon or
whatever else you like in there. Cover and refrigerate.during the day and
grill in the evening.