Makes 4 servings
3/4 c olive oil 1/4 c red wine vinegar 2 tsp anchovy paste 2 cloves garlic, minced 1 Tbsp fresh lemon juice 2 tsp Dijon mustard 1 tsp ground white pepper 1 c freshly grated Parmesan cheese 1 large head Romaine lettuce Croutons 1. Put oil, vinegar, anchovy paste, garlic, lemon juice, mustard and white pepper in food processor; blend. 2. Add Parmesan; pulse just to blend. 3. Rinse, pat dry and tear lettuce into bite-size pieces 3. Add half the dressing to lettuce; toss. Add more dressing, to taste; toss, then add croutons. Serve at once
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
