Description
This is a great salad for when you are tired of the heavy creamy bottled dressings. Very easy to do – even when camping. We often have it for dinner with just a grilled chicken breast or sauted garlic shrimp along with a crusty baquette.
Ingredients
- Margarine
- Bread
- Garlic
- Romaine Lettuce
- Radishes
- Mushroom
- Green Onions
- Bacon Bits
- Fresh Parmesan Cheese
- Anchovy Paste
- Olive Oil
- Egg Yolk
- Pepper
- Worcestershire Sauce
- Lemon Juice
Instructions
- Croutons:
- Melt margarine in skillet
- Add garlic and saute one minute
- Add bread cubes and stir with wooden spoon until toasty
- Set aside
- Dressing:
- Add all dressing ingredients into a jar and shake until smooth
- Dressing will keep up to 2 days in fridge
- Salad:
- At serving time, tear up romaine leaves
- Add sliced mushrooms, radishes, green onions bacon bits and croutons
- When ready to serve, add dressing to salad and toss
- Top with grated parmesan and serve immediately