It’s the time of year when the lettuce keeps coming from the garden. So this recipe is perfect now and all year long. It’s delicious! The Parmesan cheese adds just the right amount of salty flavor. Thanks Paul for sharing this recipe with us!
From Paul’s email: I love the blog! The way you and the girls participate in activities together is awesome! That (Caesar) salad looks great, but where’s the recipe? I have a good one I make in bulk and just pour over Romaine and toss with Parmesan as desired. It easily stays fresh for a couple weeks but is generally gone long before that. Honestly, I’ve never had a batch go bad.
- 1/2 cup extra virgin olive oil
- 2 tablespoon lemon juice
- 2 cloves garlic
- 1 ½ teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon ground black pepper
- ½ teaspoon hot pepper sauce
- Parmesan cheese
- Whirl all ingredients in a food processor or blender until garlic is minced and mixing is complete ( about 30 seconds).
- Toss dressing with the leaves from 2 heads of romaine lettuce, or less if you wish. Add 1 cup Parmesan cheese and re-toss. Enjoy!
- Generally, I make the entire dressing recipe, but only a fraction of the salad. The rest of the dressing goes into the fridge for later.
- I often alter the recipe for however I’m feeling when I make it. Generally more garlic, although anything over 4 cloves doesn’t offer a pronounced change in flavor. Sometimes a little more pepper sauce to give it a little more kick.
- We keep romaine lettuce around all the time. It takes moments to rip a few leaves off, rinse, tear and toss them for a heart healthy, satisfying and tasty side.
- Less hearty varieties of lettuce (like red leaf, bibb, butter, green leaf, etc.) don’t hold up so well to the acid in the dressing.
- Nutrition Per Serving: 82 calories, 9 g fat, 1 g saturated fat, trace dietary fiber, 12 mg sodium.