Makes a nice salad, real fast! I like to use almonds when I am avoiding bread. Purchased flavored toasted almonds do fine. Croutons are best home made (brush bread cubes with garlic butter and bake until crisp/dry). I buy anchovy paste in the tube since it keeps a little longer than canned.

Ingredients

4 serv.

For the Dressing
cup mayonnaise↗1 cup
cup sour cream↗1⁄2 cup
cup freshly grated parmesan cheese1⁄4 cup
tablespoon fresh lemon juice↗1 tablespoon
tablespoon garlic, minced↗1 tablespoon
teaspoon anchovy paste↗1 teaspoon
kosher salt, to taste↗
white pepper, to taste
For the Salad
cups torn romaine lettuce6 cups
cup croutons or 1/2 cup toasted almond↗1⁄2 cup
cup grated parmesan cheese (optional)1⁄2 cup

Step-by-step instructions

1
Whish together dressing ingredients thoroughly.
2
Toss lettuce with desired amount of dressing.
3
Sprinkle with croutons or almonds and top with extra parmesan if desired.
4
Refrigerate unused dressing tightly covered and use within one week.

Source: food.com

Original recipe ↗

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