3 cups of Greens-I prefer a mix of Arugula and Romaine
Do not cut the lettuce-rip it.
Dressing
The dressing can be made a day or 2 ahead, but, keep refrigerated.
2 T Olive Oil
1/2 Garlic clove crushed
2 T Mayo
1 T Parmesan Cheese
1 Anchovy-mushed
1/4 t Lemon Juice
1/4 t White Wine Vinegar
1/4 t Worcestershire Sauce
1/4 t Dijon Mustard
Using a wire whisk, whisk all of the ingredients.
Croutons
1 cup of Bread Cubes
1/4 c Olive Oil
1 t black pepper
2 t Salt
2 T Parmesan Cheese
Simply toss the bread in all of the other ingredients, Place on a baking sheet, put in to a 350' oven till golden brown. Let cool, set aside. Any Croutons not used cam be stored in a Ziploc bag for about a week.
To assemble the salad, place 2 T of the dressing with the lettuce and toss. Sprinkle 1T extra Parmesan cheese over the salad and decorate with the croutons.
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