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| 3 | Anchovy fillets |
| 1 | cloves garlic peeled |
| 2 Esslöffel | dijon mustard |
| 1/2 Esslöffel | Worcestershire Sauce |
| 1 Esslöffel | balsamic vinegar |
| | lemonjuice of 1/2 lemon |
| 1/3 Tasse | olive oil |
| | salt |
| | black pepper freshly ground |
| 1/4 Tasse | Parmesan cheese freshly grated |
| 1 | Romaine lettuce head; washed, dried, |
| | And torn into pieces |
| | Parmesan cheese shavings |
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Finely chop the anchovy fillets with the garlic and transfer to a large bowl. Whisk in mustard, Worcestershire sauce, balsamic vinegar, and lemon juice. Gradually add olive oil, whisking constantly until vinaigrette emulsifies (oil and vinegar mixture bind together). Season with salt and pepper to taste. Stir in the Parmesan. Add the Romaine and toss to coat. Serve topped with Parmesan shavings. This recipe yields 2 to 3 generous servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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