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Ingredients
Dressing
1/3 c. plain yogurt
2 T. lemon juice
1½ T. olive oil
2 t. red wine vinegar
2 t. Worcestershire sauce
1 t. Dijon mustard
½ t. pepper
3 garlic cloves, minced
1 t. (1/2 tube) anchovy paste (optional)
1/3 - 1/2 cup Parmesan cheese (or adjust
to personal preference, using more or less)
Salad
(Note: Use as many ingredients as needed, depending on
amount of servings and preference.)
romaine leaves
croutons (homemade or store-bought)
Parmesan cheese, grated
Directions
Dressing
In small mixing bowl, whisk together all dressing
ingredients until thoroughly blended. Cover or pour into a container
with lid and store in refrigerator until ready to use.
Salad
Tear romaine leaves into bite-size
pieces and rinse under cold running water , then dry using a salad spinner
or by gently pressing between cloth or paper towels. Transfer leaves
into a large mixing bowl and add
croutons and Parmesan cheese.
Lightly toss to combine. Add as much salad dressing as you
prefer and toss until evenly coated. Place on serving dishes and top with
more freshly Parmesan cheese and freshly grated black pepper (coarse
is best) (again, using as much as you prefer).
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