Ingredients
- 2 heads of Romaine lettuce, chopped
- 100 g croutons
- 50 g grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 4 anchovy fillets, finely chopped
- 120 ml olive oil
- 30 ml fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 180°C. Spread croutons on a baking sheet and bake for 10-12 minutes or until golden brown.
- In a large bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, and anchovy fillets.
- Slowly whisk in olive oil until fully combined.
- Add in lemon juice and whisk until smooth.
- Season dressing with salt and pepper to taste.
- Add chopped Romaine lettuce to the bowl and toss until fully coated in dressing.
- Top salad with croutons and grated Parmesan cheese.
- Serve and enjoy!
