1 large garlic clove, minced, mashed to a paste with a pinch of salt
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
3 tablespoons sour cream
1/4 teaspoon freshly ground pepper
3 anchovy fillets
1/2cup olive oil
1/3 cup freshly grated Parmesan
8 cups packed bite-size pieces of Romaine, rinsed and spun dry
In a large bowl stir together the garlic paste, the lemon juice, the
Worcestershire sauce, the mustard, the sour cream, pepper, and the anchovies.
Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
Stir in the Parmesan, add the romaine and toss the salad well. Serves 4.
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