Fruit Cake
Salad – 1 large head romaine lettuce – 1/2 cup grated Parmesan cheese – 1 cup croutons (store-bought or homemade) – Fresh black pepper Dressing – 1/2 cup mayonnaise – 1 tsp Dijon mustard – 1 tsp Worcestershire sauce – 1 garlic clove, minced – 2 tbsp lemon juice – 2 tbsp grated Parmesan Optional Add-Ins – Anchovy paste (1/2 tsp) for authentic flavor – Grilled chicken, shrimp, or salmon for protein – Fresh herbs like parsley or chives
Wash and dry romaine lettuce thoroughly. Chop or tear into bite-sized pieces. Keep chilled for extra crispness before tossing.
In a bowl, whisk mayo, mustard, lemon juice, garlic, Worcestershire, and Parmesan. Add anchovy paste if using. Mix until smooth.
In a large bowl, combine romaine, croutons, and dressing. Toss until evenly coated. Add grated Parmesan and cracked pepper to finish.
Serve as a starter, side, or main with added protein. Best enjoyed immediately to preserve crunch and freshness.
Top with grilled chicken or salmon for a balanced entrée. Serve with crusty bread or soup for a complete lunch or dinner.
More Stories
Visit Em’s Kitchen