Ingredients
- • 1 head crisp romaine lettuce, washed, dried, torn
- • 1 large clove garlic, crushed
- • 3 tbsp (45 ml) olive oil
- • 1 tbsp (15 ml) balsamic vinegar
- • 1 tbsp (15 ml) anchovy essence
- • 1 tbsp (15 ml) Worcestershire sauce
- • 1 lemon, juice of
- • 1 stalk celery, sliced (2 if small)
- • 1/2 cup (125 ml) parmesan cheese, grated
- • salt and pepper
Instructions
- Add garlic to a large salad bowl.
- Add olive oil and stir and let sit for a few minutes.
- Add vinegar, anchovy essence, Worcestershire, and lemon juice, and stir.
- You can let this sit while you prepare the rest of your meal.
- Just before serving, add lettuce, celery, and parmesan, and toss.
- Comments
- If you don't care for anchovies leave them out and add a little salt to taste. If you can't find anchovy essence, then use 1 t. anchovy paste or minced anchovies. If the lemon is very juicy you might want to only use 1/This recipe is great with cooked chicken or shrimp added.
