Waaaay, way back in 1989 when son Aaron was attending St. Andrew's Elementary School, a small group of women got together and created a cookbook as a fundraiser, entitled none other than St. Andrew's 1989 Cookbook. The following is a submission from Sarah Letelier that I have used faithfully ever since (with a minor modification of course!):

• 1 clove garlic, chopped
• 2-3 anchovy fillets from can (Sarah called for 6-8 - I found it to be too much for my taste)
• 1/2 cup olive oil (I use canola oil)
• 2 tbsp. lemon juice
• 2 tbsp. parmesan cheese
• 1 egg yolk
• 1 1/2 tsp. worcestershire
• 1/8 tsp. pepper
• 1 large head romaine, torn/cut to bite size pieces
• 1 cup garlic-flavoured croutons (optional)
• 1 cup sliced fresh mushrooms (optional)

In blender or food processor, mix garlic, anchovy halves, oil, lemon juice, parmesan cheese, egg yolk, worcestershire sauce and pepper until anchovies are finely chopped. Place romaine in salad bowl. Stir dressing and pour over romaine. Toss until every leaf is glossy. Add croutons and mushrooms if sing and toss gently. Serve immediately. Serves 4 to 6.

 

Nutrition:  (based on 6 servings)

Calories  450
Fat                    25.9g
Carbs               25.2g
Fiber                  2.7g
Sugar                 2.3g
Protein             32.3g