1-2 large heads of romaine lettuce chopped For Dressing: For Toppings: Blend all ingredients for the dressing together in a blender until well blended. Refrigerate the dressing. Heat grapeseed oil in a skillet on medium heat. Place prosciutto in the skillet and cook for 2 minutes on each side or until crisp then transfer to a plate to cool. Drain liquid from capers and put dry gently with a paper towel. Fry capers in the same oil as the prosciutto on medium low/medium heat. Stir and fry for 5-7 minutes. Scoop out capers with slotted spoon and transfer to a plate with a paper napkin. Dress and toss chopped romaine salad with desired amount of dressing. Top with Parmesan cheese, crisped prosciutto and fried capers.
Ingredients
1 tsp garlic salt
1 tsp ground pepper
4-6 anchovy fillets
1 egg
1 cup of extra virgin olive oil
1 tbs lemon juice
2 tsps WholeFoods brand Worcestershire sauce
1 tsp red wine vinegar
4 cloves of garlic
¾ cup of grated Parmesan cheese
1/3 cup Parmesan cheese
6-8 slices prosciutto
¼ cup/1 small jar capers
¾ cup grapeseed oilInstructions
