As listed, this salad is a creamy, delicious dressing that will please everybody – don’t even think of leaving out the anchovy paste, it just adds too much flavour to the salad. (just don’t tell anyone it is in there!) If you love garlic, go ahead and add an extra clove or two, and if you love spicy salad add more hot pepper sauce.
1/4 cup good mayonnaise
juice of 1 lemon
1 large or 2 small cloves of garlic, minced
1 tsp anchovy paste or 2 anchovies
pinch of sugar
1/2 tsp salt
1/2 tsp pepper
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/2 – 3/4 cup oil (I prefer a combo of vegetable and olive oils)
Put everything except the oil in a blender and combine well. (Or use an immersion blender) Add oil in a steady stream, slowly. Taste for salt and pepper, adjusting as necessary
1 large head of romaine lettuce, cleaned and broken into bite size pieces
1/2 cup freshly grated Parmesan cheese
1 cup croutons
8 slices bacon, cooked crisp and broken up
Making your own croutons is very easy, and taste so much fresher than any package ones. Cube day old bread, and toss it in a bag or bowl with olive oil, salt, pepper and minced garlic. Toast on a cookie sheet, tossing occasionally, at 350 degrees until golden brown and crispy.
Toss dressing with pieces of romaine until coated well. Add the rest of the ingredients and toss well. Give salad a squeeze of lemon, and drizzle a bit more dressing over top – serve!