Dressing #1 (with eggs and anchovies)
Ingredients
½ lemon, freshly squeezed and seeded
1 Tbsp organic apple cider vinegar
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1 egg yolk
2 cloves organic garlic
2 anchovy filets packed in olive oil
2 Tbsps organic olive oil
*Himalaya pink salt and organic pepper to taste (do not salt dressing until after you have pureed it. The anchovy filets may have added enough salt to the dressing)
Preparation
In a blender or using an immersion blender mix all ingredients except the oil. Slowly add the oil to emulsify. Toss with chopped romaine lettuce and croutons. Finish with shredded or grated parmesan cheese (optional). Refrigerate and serve the same day only.
Dressing #2 (no egg or anchovies)
Ingredients
¼ cup EVOO
¼ cup neutral flavored oil
2 cloves garlic, minced
2 Tbsp freshly squeezed lemon juice
1 tsp Vegan Worcestershire Sauce
½ tsp ground black pepper
1-2 Tbsp capers, rinsed
Preparation
In a blender or using an immersion blender mix all ingredients except the oil. Slowly add the oil to emulsify. Toss with chopped romaine lettuce and croutons. Finish with shredded or grated parmesan cheese (optional). Refrigerate and serve. Will keep for 5-7 days.
Dressing #3 (plant-based)
Ingredients
½ cup tahini
3 teaspoons capers, finely chopped
Juice of one lemon
2 cloves garlic, minced
2 tsp Dijon mustard
Water to thin consistency (to your liking)
Salt and pepper to taste
Preparation
In a blender or using an immersion blender mix all ingredients except the oil. Slowly add the oil to emulsify. Toss with chopped romaine lettuce and croutons. Finish with plant-based shredded or grated parmesan cheese (optional). Refrigerate and serve. Will keep for 5-7 days.