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Ingredients
US|METRIC
4 SERVINGS
- 6 anchovy fillets (minced)
- 2 Tbsp. red wine vinegar
- 2 Tbsp. lemon juice
- 1 Tbsp. worcestershire sauce
- 1 tsp. Dijon mustard
- 1 tsp. grated lemon peel
- 1 large garlic clove (minced)
- 3 drops frank (’s Red Hot Sauce)
- freshly ground black pepper
- 1/2 cup olive oil
- 3 romaine hearts (halved lengthwise, washed and dried)
- olive oil (for tossing)
- kosher salt
- 1 lemon (juiced)
- 20 fresh basil leaves (washed and dried)
- 1 cup crumbled blue cheese (for garnish, optional)
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