Since this recipe is made with mayo (vs fresh egg) it lasts longer in the fridge. Also, it is super simple as you combine all the ingredients with a fork
- DRESSING:subheading: DRESSING:
- 1/2 cup mayonnaise½ cup mayonnaise
- 1/4 cup sour cream
¼ cup sour cream - 1 1/2 tsp anchovy paste1 ½ tsp anchovy paste
- 3 cloves garlic - , pressed with a garlic press, grated, or finely minced3 cloves garlic - , pressed with a garlic press, grated, or finely minced
- 1 1/2 Tbsp olive oil1 ½ Tbsp olive oil
- 2 - 3 Tbsp lemon juice2 to 3 Tbsp lemon juice
- 1 1/2 tsp Dijon mustard1 ½ tsp Dijon mustard
- 1/2 - 1 Tbsp Worcestershire sauce½ to 1 Tbsp Worcestershire sauce
- 1/4 - 1/2 tsp freshly ground black pepper - , depending on your tastes¼ to ½ tsp freshly ground black pepper - , depending on your tastes
- 1/4 cup finely shredded fresh parmesan cheese¼ cup finely shredded fresh parmesan cheese
- Salt to tasteSalt to taste
- Croutons or pork rindsCroutons or pork rinds
- SALAD:subheading: SALAD:
- 1 large head Romaine lettuce - , chopped1 large head Romaine lettuce - , chopped
- 1/2 cup shredded or shaved Parmesan cheese½ cup shredded or shaved Parmesan cheese
Steps
- DRESSING:subheading: DRESSING:
- Mix mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic and stir. Whisk in sour cream and 1/4 cup Parmesan cheese. Place in airtight container in the refrigerator until serving.
