Head Romaine lettuce, washed, dried and torn into pieces
Parmesan shavings
INSTRUCTIONS
Finely chop the anchovy fillets with the garlic and transfer to a large
bowl. Whisk in mustard, Worcestershire sauce, balsamic vinegar, and lemon
juice. Gradually add olive oil, whisking constantly until vinaigrette
emulsifies (oil and vinegar mixture bind together). Season with salt and
pepper to taste. Stir in the Parmesan. Add the Romaine and toss to coat.
Serve topped with Parmesan shavings.
Yield: 2 to 3 generous servings
NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8820
Posted to MC-Recipe Digest V1 #490 by Angele Freeman <jfreeman@netusa1.net>
on Mar 1, 1997.
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