1/4 C. fresh lemon juice
4 anchovy filets
2 large garlic cloves
2 tsp. drained capers
2 tsp. Dijon mustard
2 tsp. prepared white horseradish
1 tsp. Worcestershire sauce
2 dashes of hot pepper sauce
3/4 C. olive oil
1/2 lb. mushrooms, thinly sliced
1 large head romaine lettuce, torn into bite-sized pieces
1 C. garlic-flavored croutons
1/2 C. grated Parmesan cheese
Blend first 8 ingredients in processor until almost smooth. Gradually
add oil and process until thick dressing forms. Season with salt and
pepper.
Toss mushrooms with 1/3 C. dressing in medium bowl. Let marinate 15
minutes. Place lettuce in large bowl. Add mushrooms, croutons and
cheese. Toss enough dressing to coat generously |
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