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Categories:
romaine lettuce garlic salt lime juice egg mayonnaise Worcestershire sauce avocado Parmesan cheese cherry tomatoes green onions croutons
Viewed: 48 - Published at: 7 years agoIngredients
- 1 large romaine lettuce
- 2 cloves garlic, minced or pressed
- 1/2 teaspoon salt
- 1 tablespoon lime juice or 1 tablespoon lemon juice
- 1 very fresh egg
- 1/3 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 avocado
- 3 tablespoons grated fresh parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 green onions, thinly sliced
- 2/3 cup seasoned croutons, purchased or homemade
Method
- Tear lettuce into bite-size pieces, you should have about 12 cups.
- Cover and refrigerate until well chilled.
- Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
- Mix garlic paste with lime juice, add egg* and beat until foamy.
- Stir in mayo and worcestershire.
- This can be made ahead, just cover and refrigerate.
- Just before serving, peel, pit and dice avocado.
- In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
- Stir dressing and pour over salad then toss until well mixed.
- *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.
