Instead of the traditional anchovies, I have substituted the equally briny flavor of capers. I also substituted mayonnaise for the raw egg yolks. I think you’ll enjoy this salad!
Makes 1 1/3 cup dressing, enough for 4 large salads.
Ingredients:
- 2 clove garlic, grated
- 1 Tbsp capers
- 1/2 c extra virgin olive oil
- 6 Tbsp Parmesan and/or Romano cheese, grated
- 1/4 c mayonnaise
- 1/4 c red wine vinegar
- 1 1/2 tsp prepared Dijon mustard
- 1 tsp crushed oregano
- 1 tsp kosher salt
- 2-4 heads Romaine lettuce
- 1 1/3 c croutons
- freshly ground black pepper
Directions:
- In a kitchen chopper or blender, add the garlic, capers, olive oil, Parmesan cheese, mayonnaise, vinegar, mustard, oregano, and salt. Process until well blended. Refrigerate until served.
- Tear the freshly washed and dried lettuce and place it in a large salad bowl. Add the croutons. Pour the desired amount of dressing over it and toss very well. Sprinkle each serving with extra Parmesan and black pepper. Store unused dressing in the refrigerator. It will keep a week.