Preparation:
Spin and chill Romaine lettuce in refrigerator. In large wooden bowl, mash together garlic cloves, mustard, Lea and Perrins, lemon juice, anchovies and vinegar until smooth. Pour in olive oil while whisking and mix until smooth. (or use blender) Mix in Romano. Add lettuce and croutons.
Toss well and serve on chilled salad plates. Sprinkle with freshly ground pepper.
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NOTES : Hearts of Romaine were originally used.
Anchovies were NOT used in the original salad, but were added later.
Try less Worcestershire sauce, always add additional if desired.
I use a blender...much easier! |
