recipe added Sep 28, 2010 1:44:59 AM by
Olive to Cook
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| Amount | Ingredient | Preparation |
|---|---|---|
| 3 hearts (pull away the floppiest, greenest outer leaves | romaine | |
| 1/3 cup grated (additional cheese for serving) | Pecorino Romano | |
| 1/2 cup | Light Hellmann's mayonnaise | |
| 1/4 cup | water | |
| 1 1/2 teaspoons | red wine vinegar | |
| 1-2 cloves | garlic | |
| 1 teaspoon | anchovy paste | |
| 1/4 teaspoon | Worcestershire sauce | |
| 1/4 teaspoon | Tabasco | |
| freshly ground | black pepper | |
| fine to taste | sea salt |
1. Trim the root ends from the romaine, separate the leaves, and wash and dry them. Put the lettuce in the fridge to chill while you prepare the dressing. Also put salad serving bowls/plates in the freezer.
2. Mince the garlic and anchovy (you can substitute anchovy fillets if you don't have paste), and whisk them together to combine. Add the other ingredients and whisk again. Taste and add salt if necessary; the cheese, Hellmann's, Worcestershire, and anchovies are all salty, so you probably won't need any additional salt. Loosen the dressing with water as needed starting with the prescribed 1/4 cup.
3. Distribute among the chilled bowls/plates and finish with a generous crowning of the reserved grated cheese, a handful of croutons, and a few turns of black pepper.
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