Preparation:
Tear a head of romaine into large bite sized pcs. Rinse well and wrap in paper towels and refrigerate for an hour or more.
Rub a clove of garlic around a wooden bowl. Then mash that clove and one or two others with a fork, together with a half tsp. salt.(non-iodized or kosher). Add four to six flat anchovy fillets and mash those too. Add: 1/2 tsp. Coleman's powdered mustard, dash or two Worcestershire sauce, dash or two wine vinegar, a few grindings of pepper, juice of half a lemon (sometimes I use lime), sometimes I include a tsp. of oriental dark sesame oil, and the equivalent of an egg, using eggbeaters( use a raw egg, if you want to chance it). Mix until well blended. Remove lettuce from fridge and add. Add three or four rounded tblsp. grated parmesan or Romano (Sometimes I use a sharp Swiss). Dig in and toss thoroughly. Throw a few croutons on top and serve immediately. Adjust quantities the next time to suit your own taste.. I believe this is a good clone for the original. Hope you like it |
