with Garlic Crutons
Yield: 3 cups
Prep Time: 30 minutes
Wine Suggestion: Indian Wells Chardonnay, Horse Heaven Vineyard Sauvignon Blanc, Cold Creek Chardonnay
2 medium heads romaine lettuce, washed, dried and torn or cut into bite sized pieces
11/2 cups garlic croutons
Dressing:
1 egg yolk
1 oz Dijon mustard
2 cloves garlic
1 tsp anchovy paste (optional)
3 oz red wine vinegar
2 oz lemon juice
3/4 cup vegetable oil
1/2 cup extra virgin olive oil
1 tsp Worcestershire sauce
1/2 cup grated parmesan cheese
Salt and fresh ground black pepper
Combine all ingredients in blender, blend for 20 seconds. Toss lettuce with some of the dressing and the croutons. Sprinkle more parmesan cheese on top if desired. Serve.
