By Babs Glazier
Ingredients
1 head romaine lettuce1 clove garlic2 to 3 anchovies1/2 teaspoon Worcestershire sauceJuice of 1/2 lemon (approximately 1 1/2 tablespoons)1/3 cup vegetable oil1 raw egg2 tablespoons freshly grated Parmesan cheese
For the dressing: In a blender, chop the garlic and then the anchovies. Add remaining ingredients and blend. Keep refrigerated and use within a day or two.
Tear romaine lettuce into pieces. Pour dressing over and toss. Add croutons and serve.
Babs Glazier is a Certified Public Accountant who lives in Newton with her husband and two wonderful sons. She is an excellent cook and is pleased to share some of her specialties with ShalomBoston.com.
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