If desired, top salad with a sprinkle of real bacon bits.
Ingredients
1 head romaine lettuce
2 cups (500 mL) croutons
1/4 cup (50 mL) grated parmesan cheese
Dressing:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) grated parmesan cheese
1 tbsp (15 mL) white wine vinegar
2 tsp (10 mL) dijon mustard
2 tsp (10 mL) anchovy paste
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) worcestershire sauce
3 tbsp (50 mL) light mayonnaise
Preparation
Dressing:
In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)
Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in large bowl. Add dressing, croutons and cheese; toss to combine
Servings: 12
