| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Olive Oil |
| 1/4 |
c |
Red Wine Vinegar |
| 6 |
|
Anchovy fillets, minced |
| 4 |
ts |
Garlic, minced |
| 1 |
tb |
Lemon Juice |
| 1 |
tb |
Dijon Mustard |
| 1 |
ts |
White Pepper |
| 1 |
c |
Parmesan cheese, grated |
| 1 |
lg |
Romaine Lettuce head |
|
|
Torn into bite size pieces |
|
|
Croutons |
INSTRUCTIONS
Blend the first 7 ingredients in a processor or blender. Add Parmesan
Cheese and blend just until combined. Season to taste with salt. Can be
prepared 2 days ahead; bring to room temperature and whisk before serving.
Add croutons just before tossing salad.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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