2 garlic cloves
1/2 cup Helmann's light mayonnaise
1/4 cup finely grated Parmesan cheese
1 cup shredded Parmesan cheese
Anchovy Paste (I use Giovanni's about 1 1/2 - 2 teaspoons
Juice of one lemon
1 tablespoon rice vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon Mustard
1/2 cup olive oil
3 - 4 tablespoons dry white wine (I use Seneca Lake Chardonnay)
3 Romaine hearts
Packaged cheese & garlic or Caesar croutons (or make your own)
salt and freshly ground pepper to taste
Mix in blender or small bowl, using hand-held blender: mayonnaise, grated Parmesan cheese, anchovy paste, lemon juice, vinegar, Worcestershire sauce, mustard, about 1/4 teaspoon salt and pepper. mix until smooth. With blender running, slowly add olive oil and then white wine, until all incorporated. Toss romaine, shredded cheese, and dressing a little at a time, in a large bowl, using only as much as you like. Mix in some of the croutons. You may want to transfer to another bowl (for a nice appearance) and sprinkle additional croutons and grated cheese over the top. Add freshly ground black pepper and additional salt to taste. The dressing can be made ahead. It will separate some in the refrigerator, so stir before mixing in with the salad. It will keep for several days in the refrigerator. Enjoy!
Many Thanks to Mary Muller from The Pearl of Seneca Lake for sharing the recipe from which this was adapted.