Ingredients:
1 large head Romaine lettuce
1 can sliced pitted, ripe olives, drained
1/4 cup salad oil
1 egg yolk (raw)
1 1/2 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1/2 teaspoon pepper
2 Tablespoons grated Parmesan cheese
1 clove garlic, minced or mashed
1 can (2 oz) Flat anchovy fillets
Add Romaine and olives to a salad bowl. Put salad oil, egg yolk, Worcestershire sauce, lemon juice, pepper, Parmesan cheese, and garlic into your blender and mix. Add drained anchovy to dressing, pour over salad and toss.
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