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| 1 Esslöffel | mayonnaise prepared |
| 1 Teelöffel | dijon mustard |
| 1 Teelöffel | Worcestershire Sauce |
| | Tabasco sauce; a few drops |
| 1 Esslöffel | lime juice fresh |
| 1 Teelöffel | capers |
| 10 | Anchovy fillets; optional |
| 8 | Cloves garlic; roasted |
| 2 Esslöffel | red wine vinegar |
| 1 1/2 Tasse | olive oil |
| | Salt and freshly ground black pepper; to taste |
| 4 Tasse | Romaine lettuce; torn into lg. |
| | Pieces |
| 1/4 Tasse | parmesan grated |
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How to Prepare the Salad:
1. Place all the ingredients for the dressing, except the olive oil, in a blender and blend until smooth. If the mixture is too thick add a little water.
2. Tear washed Romaine lettuce leaves into large pieces and place in a large salad bowl. Add the dressing, olive oil, Parmesan cheese, and salt and pepper to taste. Toss and serve.
How to Roast the Garlic:
1. Preheat the oven to 350 degrees F. Rub each garlic clove with olive oil, place in a small oven-proof pan and season with salt and pepper.
2. Cover the pan with aluminum foil and roast for 45 minutes, until soft and lightly browned. Peel the garlic before using.
Mc formatted using Mc Buster by Barb at Pk
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