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Categories:
onion bacon garlic anchovy paste salt pepper lemon juice olive oil Worcestershire sauce Parmesan cheese Bread olive oil garlic
Viewed: 54 - Published at: 4 years agoIngredients
- 2 heads romaine lettuce, cut into bite-size pieces
- 1 large mild onion, sliced in thin rings
- 4 -5 slices bacon, fried crispy and crumbled
- 2 -3 garlic cloves, minced
- 1 teaspoon anchovy paste
- 14 teaspoon salt
- 14 teaspoon pepper
- 14 cup lemon juice
- 13 cup olive oil
- 1 tablespoon Worcestershire sauce
- 12 cup parmesan cheese, grated
- 3 -4 slices bread, cut in cubes
- 4 tablespoons olive oil
- 14 teaspoon garlic salt
Method
- Prepare lettuce and onions.
- For dressing, put garlic, salt, pepper, and anchovy paste together and mix well.
- Add lemon juice, Worcestershire sauce, and olive oil, mixing well.
- Stir in parmesan cheese.
- Let mellow in fridge to blend flavour at least a half hour.
- To make croutons, in a non-stick skillet, brown bread cubes in olive oil and garlic salt until cubes crisp, stirring constantly, add pepper to taste.
- Let cool.
- To assemble, toss salad greens, onions with dressing, sprinkle with bacon crumbles and top with croutons.
- Serve immediately.
