Ingredients
- 1 tablespoon prepared mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly ground pepper
- 1 teaspoon pureed canned chipotles
- 1 teaspoon Worcestershire sauce
- Few drops of hot pepper sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon capers
- 5 anchovy fillets
- 8 cloves garlic
- 1 cup olive oil
- 2 tablespoon red wine vinegar
- Salt and freshly ground pepper
- 24 romaine leaves
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 2 - ounce piece of parmesan cheese, shaved
- Grilled croutons
Directions
Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.
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By kathgelineau
Simi Valley, CA
on April 13, 2013
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Great, easy to make and a favorite with everyone who tastes it. We make croutons with french bread, grilled in olive oil and butter. Dip them in the dressing - delicious!
By tanglfoot
on April 01, 2013
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This recipe is not a bad substitute for the real thing, especially if you do not want to use raw eggs. I only used the recipe for the dressing.
By amsailorboy
on March 11, 2013
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Love this! I add some Siracha chili sauce instead of hot sauce. If I don’t have chipotles, I will use one red thai chili…watch out it’s way way spicy then!
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