1 head romaine lettuce — cut into bite-sized pieces
2 cups croutons
1 cup mayonnaise
1/2 cup milk
2 tablespoons fresh lemon juice
1/2 cup plus 1 tablespoon grated Parmesan cheese — divided
2 garlic cloves — minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 2 ounce can anchovies in oil – drained
In a large bowl, combine romaine and croutons; set aside.
In a medium bowl, combine mayonnaise, milk, lemon juice, 1/2 cup Parmesan cheese, the garlic, salt, and pepper; whisk until smooth and creamy.
Add dressing to lettuce and croutons; toss to coat well.
Top with anchovies and sprinkle with remaining Parmesan cheese.
Serving Size : 4
Perlli – Ice Chilled Serving Salad Bowl with Dome Lid and Serving Utensils – 6.5-Quart Capacity