Food Network
6 cloves garlic, mashed and minced
1 tablespoon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise, half plain yogurt
1/2 cup olive oil
1/4-1/2 cup freshly grated Parmigiano
Minced anchovy fillets, optional
Romaine lettuce
Croutons
shredded parmesean
Combine the garlic, mustard, lemon juice and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper. If desired, add some anchovy to the dressing to create a deeper, saltier taste.
Chop up romaine lettuce. Then right before you serve toss together croutons, parmesan, lettuce, and add dressing. The lettuce will start to wilt quickly. So serve immediately.
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