2 cloves garlic, peeled and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 anchovy fillets, chopped or 1 tablespoon anchovy paste
2 tablespoons Dijon mustard
2 tablespoons vinegar
4 tablespoons olive oil
2 romaine heads, cleaned and chopped
4 tomatoes, sliced thick
1 carrot, peeled and julienned
3/4 cup croutons
1/4 cup Parmesan, shredded
In a large mixing bowl or pestil and mortar, smash garlic until smooth. Add salt, pepper, anchovies, mustard and vinegar. Grind until smooth. Slowly drizzle in olive oil while whisking mixture. Refrigerate for 20 minutes. Arrange romaine in mixing bowl. Add carrots and tomatoes. Coat romaine and vegetable mixture with dressing. Top with Parmesan and croutons. Serve.
