Ingredients
Scale
- 8 cups romaine, chopped
- 1/3 cup virgin olive oil
- 1 garlic bud, chopped
- 1 tsp anchovy, finely chopped
- 1 lemon
- 1 tsp Worcestershire sauce
- 1 raw egg
Toppings (all optional)
- ½ – 1 cup Parmesan cheese, grated
- crushed black pepper-to taste
- sometimes I replace 2 cups romaine with kale or mixed greens
- croutons
- chicken breast, chopped
Instructions
- In a wooden bowl (the wood adds flavor to the dish, preferable but not required), add your olive oil and garlic.
- With your fingers rub the oil and garlic all around the bowl.
- Add the anchovy, juice of one lemon, Worcestershire, and egg.
- Whisk until combined.
- Add lettuce and mix.
- Add toppings
Notes
Recipe from Louise P. Grace, RD, ‘Leaving Home.’
- Prep Time: 15 mins
- Category: Lunch/Dinner
Nutrition
- Serving Size: 2