Category: Salad
Cuisine: not set
Dressing:
6 Tablespoons Vegenaise (I like soy-free) or good quality mayonn
2 Tablespoons water
1 1/2 Tablespoons freshly squeezed lemon juice
2 garlic cloves minced
1/2 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 Tablespoon capers drained from brine or anchovy paste
3 Tablespoons unrefined cold-pressed extra-virgin olive oil
Sea salt and freshly ground black pepper as needed
1 1/2 large heads Romaine lettuce or 6 Baby Gem/mini Romaine l
Unrefined avocado oil or cold-pressed extra-virgin
Freshly ground black pepper
4 ounces Parmesan or Pecorino shaved or grated
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