Mash one clove garlic against the side of a wooden salad bowl using a fork
and a pinch of salt. Right in the bowl add 3 anchovy filets and mash them
with the garlic. Add lemon juice, Worcestershire sauce, Dijon mustard, and
ground pepper. Whisk this well all together and add olive oil, in a
stream, whisking until all is added and emulsified. Stir in parmesan. Add
about 8 cups of torn Romaine Toss until all is coated. Serve with croutons.
Posted to EAT-L Digest 30 October 96
Date: Thu, 31 Oct 1996 17:00:10 -0800
From: Pamela Ramsey <risha@EROLS.COM>
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”
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