Juice of 1 lime
1 egg (I omit this)
½ tsp of dry mustard
Freshly ground pepper
1 ½ tsp anchovy paste (I omit this)
½ tsp Worcestershire sauce
3 Tbsp wine vinegar
4 Tbsp olive oil
3 cloves of garlic, crushed
Mix all dressing ingredients and store in a glass jar in the fridge until needed. To prepare salad, rip romaine lettuce, add desired dressing and toss. If you are adding grated parmesan cheese and croutons give a final toss (I omit this).
For a complete meal, add a portion of organic chicken breast
NOTES:
You will want to bring the jar of dressing out before using (room temperature) as the oil will harden somewhat. Use dry lettuce leaves so the salad dressing will cling. I wrap my lettuce in a towel and store in the fridge in a plastic bag.
