Ingredients
Scale
For the Salad
- 1 large head of Romaine Lettuce (washed and dried)
- 1 cup of Croutons (preferably homemade for extra crunch)
- 1/2 cup of Parmesan Cheese (freshly grated)
- Fresh Ground Black Pepper (to taste)
- Optional: 1/4 cup of Anchovy Fillets (finely chopped)
For the Homemade Dressing
- 1/2 cup of Extra Virgin Olive Oil
- 2 tbsp of Lemon Juice (freshly squeezed)
- 1 tsp of Worcestershire Sauce
- 1 tsp of Dijon Mustard
- 1 large Garlic Clove (minced)
- 1/4 cup of Parmesan Cheese (freshly grated)
- Salt and Fresh Ground Black Pepper (to taste)
- Optional: 2 Anchovy Fillets (mashed into a paste)
Instructions
Prepare the Salad Ingredients
- Wash and Dry: Begin by thoroughly washing the romaine lettuce. Dry the leaves completely to prevent the dressing from becoming diluted.
- Chop the Lettuce: Tear or cut the lettuce into bite-sized pieces and place them in the large salad bowl.
- Add Croutons: Sprinkle the croutons over the lettuce.
Make the Homemade Dressing
- Combine Liquid Ingredients: In a small bowl, whisk together the olive oil, lemon juice, Worcestershire sauce, and Dijon mustard.
- Add Garlic and Anchovies: Incorporate the minced garlic and anchovy paste, blending until smooth.
- Season: Stir in the grated Parmesan cheese, then season with salt and pepper to taste.
Assemble the Salad
- Dress the Salad: Pour the dressing over the salad ingredients in the bowl. Use salad tongs to toss the salad gently, ensuring even coverage.
- Garnish: Sprinkle the additional Parmesan cheese and black pepper over the top. Add the anchovy fillets if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Toss