- 2 heads Romaine lettuce
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1 large clove garlic, crushed
- 1 lemon, cut in half
- Freshly ground pepper
- Freshly shaved Parmesan cheese
- Garlic Crostini
- 1 (2-ounce can) anchovy fillets, drained
How to Make It
Wash lettuce under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake leaves to remove moisture. Place lettuce in large zip-top plastic bag; chill at least 2 hours.
Combine olive oil and next five ingredients in a jar. Cover tightly, and shake vigorously. Set aside.
Cut coarse ribs from large leaves of lettuce and discard. Tear leaves into pieces, and place in a large salad bowl. Pour dressing over lettuce; toss gently.
Squeeze juice from lemon halves over salad; shave cheese over salad. Top with Garlic Crostini and anchovies. Serve immediately.