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By Babs Glazier
1 head romaine lettuce
1 clove garlic
2 to 3 anchovies
1/2 teaspoon Worcestershire sauce
Juice of 1/2 lemon (approximately 1 1/2 tablespoons)
1/3 cup vegetable oil
1 raw egg
2 tablespoons freshly grated Parmesan cheese
For the dressing: In a blender, chop the garlic and then the anchovies. Add remaining ingredients and blend. Keep refrigerated and use within a day or two.
Tear romaine lettuce into pieces. Pour dressing over and toss. Add croutons and serve.
Babs Glazier is a Certified Public Accountant who lives in Newton with her husband and two wonderful sons. She is an excellent cook and is pleased to share some of her specialties with ShalomBoston.com.
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