A quick and tangy Caesar-like dressing, without the egg. Perfect on Zena romaine!
- 4 cloves garlic
- 2 oz anchovies
- 1 tsp coarse salt
- 2 Tbl lemon juice
- 1 Tbl Worcestershire sauce
- 1 Tbl dijon mustard
- ¼ c. red wine vinegar
- ½ c. olive oil
Finely chop garlic and anchovy together. Add salt and mash to paste in mortar and pestle (or blender). Add remaining ingredients, reserving oil. Mix well. Transfer to jar with tight lid, add oil, shake well to mix.
Serve over chopped romaine lettuce with croutons, shaved parmesan, chopped tomato, and whatever else you’d like.