Classic recipe with all the ingredients that fit our diet. I’ve been making this since the early 80’s and it’s always been a favorite!!
Yield: 4 to 6 servings
1 package of Little Gems (approx. 6 Gems is 420 g.) or the equivalent using Romaine hearts
1/4 cup Olive oil
1 can (2 oz) Flat Anchovies in Olive Oil & Salt, drained
3 Garlic Cloves
1 Lemon Juiced
1 tsp Dijon Mustard
1/2 tsp Ground Pepper
1/2 tsp Worcester Sauce
2 dashes of Tabasco Sauce
1/2 cup Italian Parmesan Cheese, grated finely
1 Tbs of capers can be used to replace anchovies for vegans/vegetarians
Pasture raised chicken, grilled and sliced
Croutons (I have made these using our grain free focaccia bread)
In a small food processor put in the garlic cloves and pulse to finely mince. Then add the can of anchovies (drained) and juice from a lemon, process until blended.
Then add the Dijon mustard, pepper, Worcester and Tabasco sauce to the food processor mixture until well combined. Then slowly add in the olive oil.
Cut the little gems (or Romaine hearts) into bit size pieces and place in serving bowl.
Mix the lettuce, dressing and half of the Parmesan. Tossing until well combined.
Plate and add more Parmesan as topping if desired. At this point you may also add optional items listed.