Yield: 1 Servings
|3 \N||Anchovy fillets|
|1 \N||Clove garlic, peeled|
|2 tablespoons||Dijon mustard|
|½ tablespoon||Worcestershire sauce|
|1 tablespoon||Balsamic vinegar|
|\N \N||Juice of 1/2 lemon|
|⅓ cup||Olive oil|
|\N \N||Salt and pepper|
|¼ cup||Freshly grated Parmesan|
|1 \N||Head Romaine lettuce, washed, dried and torn into pieces|
|\N \N||Parmesan shavings|
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@...> on Mar 1, 1997.