Ingredients
- 1/4 cup fresh lemon juice
- 2 Tbsp water
- 2 Tbsp grated Parmesan cheese
- 2 medium garlic cloves, sliced
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 2 average anchovies canned in oil, drained, finely chopped or mashed with
a fork
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp black pepper, freshly ground
- 4 cup romaine lettuce, chopped, rinsed well and patted dry
Directions
- Combine all ingredients, except lettuce, in a blender or food processor;
purée until blended. (Note: Omit the anchovies if you do not like their
flavor.)
- Place lettuce leaves in a large bowl and toss with dressing until well
coated. Yields about 2 cups per serving.
Serves | 2
POINTS per serving | 3
|