Source: Pure Green Magazine puregreenmag.com: vol 4
Rating: 10/10
Salad
3 small heads romain lettuce
¼ cup sundried tomato pieces
1 cup mushroom, sliced
1 cup croutons
prosciutto (to taste)
cracked pepper for garnish
Dressing
1 tbsp hot prepared mustard
2 tbsp capers
½ tsp ground pepper
⅓ cup olive oil
⅓ cup lemon juice
½ cup grated parmesian cheese
3 cloves garlic, chopped
1 tbsp Worcestershire sauce
1 egg yolk (optional)
1
Wash, dry, and tear or chop romaine, place in a bowl with tomato and mushrooms and put bowl in refrigerator. In a food processor, or bowl using an immersion blender, whip all dressing components until creamy.
Ingredients
Salad
3 small heads romain lettuce
¼ cup sundried tomato pieces
1 cup mushroom, sliced
1 cup croutons
prosciutto (to taste)
cracked pepper for garnish
Dressing
1 tbsp hot prepared mustard
2 tbsp capers
½ tsp ground pepper
⅓ cup olive oil
⅓ cup lemon juice
½ cup grated parmesian cheese
3 cloves garlic, chopped
1 tbsp Worcestershire sauce
1 egg yolk (optional)
Directions
1
Wash, dry, and tear or chop romaine, place in a bowl with tomato and mushrooms and put bowl in refrigerator. In a food processor, or bowl using an immersion blender, whip all dressing components until creamy.