Ingredients
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon honey
- ½ teaspoon anchovy paste
- salt and ground black pepper to taste
- ¼ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- 8-10 cups romaine lettuce chopped
- 2 avocado-sliced
- 1 cup cherry tomatoes-halved
- 2 hard-boiled eggs-wedged
- 1 tablespoon lemon zest
- ¼ cup lemon juice-fresh
- optional naval orange and lime
Directions
Whisk together zest, juice, mustard, garlic, honey, paste with salt and pepper. Whisk in olive oil until blended; stir in Parmesan cheese, set aside. Just before serving assemble the remaining ingredients and top with dressing. Can then top with grilled chicken or shrimp. Can also use the juice of a naval orange, a lime and lemon combination instead of the 1/4 cup of the lemon juice. That combination should only measure 1/4 cup as well. You could also use the zest of the three fruit (1 tablespoon) instead of all lemon juice. |