By: Dave Mathews
Serving Size: 4
Preparation Time: 10
1 head romaine lettuce
2 cups croutons
1/4 cup grated Parmesan cheese
Dressing:
1/4 cup vegetable oil
2 tablespoons grated Parmesan cheese
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon Fish sauce
1/2 teaspoon Tamari sauce
salt and pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons mayonnaise
4 hard boiled eggs, sliced
Pieces of Ham or Chicken
1. Dressing: In bowl, whisk together oil, cheese, vinegar, mustard, paste, salt, pepper and Worcestershire sauce.
Whisk in mayonnaise until smooth.
(Make-ahead: Cover and refrigerate for up to 1 day.)
2. Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in large bowl. Add dressing, croutons and cheese; toss to combine.
