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Ingredients
US|METRIC
2 SERVINGS
- 2 cloves garlic (crushed with a garlic press)
- 1/2 cup olive oil
- 1 tsp. worcestershire sauce (read instructions below before adding)
- 8 anchovy fillets (mashed, or roughly 2 tablespoons anchovy paste)
- 1 1/2 tsp. Dijon mustard
- 6 Tbsp. fresh lemon juice (roughly 1 - 1½ lemons)
- 1 Tbsp. mayonnaise (I use Vegenaise)
- 3 Tbsp. Parmesan cheese (plus more for topping the salad)
- 1 head romaine lettuce (outer leaves removed and sliced in half, See Note)
- 1 hard-boiled egg (for serving, optional)
- croutons (optional)
- salt
- pepper
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Notes
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