Ingredients: 3 or 4 fresh garlic cloves 1/2 cup olive oil 1/2 teaspoon salt 1/4 teaspoon dry mustard 1 teaspoon coarse black pepper 5 anchovy fillets 5 drops Worcestershire sauce 3 Tablespoons wine vinegar 3 whole artichoke hearts (canned with water, not oil) Juice of one lemon Directions:Blend the heck out of all ingredients in a blender and mix into torn-up romaine with Parmesan, anchovies, and croutons and top with slices of grilled fish or chicken. The artichoke hearts do a great job of replacing the egg and are also useful for making numerous cream sauces. The more hearts, the creamier. |