Day before serving or you can prepare this in the morning to be served at supper time. Remember marinating the wonderful flavors is important. Prepare romaine by washing and ripping leaves into edible pieces and putting into a papers towel to absorb moisture. Roll up and put into a plastic bag and put in the fridge. Then prepare dressing: For 1 head romaine - use 1/4 cup olive oil.
For 2 heads romaine prepare 1/3 cup olive oil.
This is the preparation for 1 head of romaine lettuce and you can just double for 2 heads.
1 tsp. dry mustard
2-3 tsps. Worcestershire sauce
Pepper as you like (I like a lot)
1/2 tsp. salt or you can use sea salt to your taste
Add these to your oil mixture.
Prior to adding dressing, remove the garlic from the oil (I personally leave them in .... I love garlic) Beat an egg totally mixed in oil .... I don't use raw egg, but rather poach or not use an egg at all. To the above mixture, add 1 heaping tablespoon of mayonnaise and mix well.
Put the lettuce into a large serving bowl, sprinkle with Parmesan (don't worry about too much) and then add the oil/garlic mixture and toss leaves until coated. Squeeze some lemon juice into the salad (not too much as will taste sour) and put the croutons in. Love the big seasoned ones! Make this just as you want it served which is immediately!
Best recipe you will ever find!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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