1 large head of romaine lettuce, chopped in bite size pieces
1/2 cup olive oil, add slowly
2 tablespoons fresh squeezed lemon juice
3 cloves garlic, minced
2 teaspoons worcestershire sauce
1 tablespoon Dijon mustard
1/4 cup parmesan cheese, grated
2 tablespoons mayonnaise
Salt and pepper
Bacon bits and croutons
Combine all ingredients, add the 1/2 cup olive oil slowly until combined
Toss with lettuce, bacon bits and croutons just before serving. Serve with lemon wedge
Yield: 4 servings
Copyright © 2022 The Coulter Kitchen - All Rights Reserved.