The dressing here is great on this salad, but it can find a second (and third, and fourth) life in so many other simple meals. Use it as a dip for grilled asparagus and broccolini; slather it on burgers and BLTs; or combine it 50-50 with Greek yogurt and add chopped dill and black pepper to make a fried shallot Ranch dressing for dipping crudités (or chicken wings). Add it to a roast beef sandwich (or just serve it with the roast beef). It’s a great party dip for chips (or anything you’d serve French onion dip with). This recipe calls for making the mayo from scratch, but you can use store-bought mayo as the base to make it even easier.
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Cuisine: not set
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon fish sauce
1 teaspoon Worcestershire sauce
2 medium garlic cloves
1/2 cup neutral oil such as canola or rice bran
1/4 cup extra-virgin olive oil
Salt and black pepper
1/2 cup 2 heads romaine crisp inner leaves only, washed and carefully dried, torn or cho
1 ounce finely grated Parmesan (about ½ cup) plus more for serving
Anchovies left whole or torn into pieces (optional)
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