1/4 cup Hellman’s mayonnaise

3 tablespoons freshly grated pecorino, parmesan, or grano cheese , plus thin shavings of cheese for serving (optional)

2-3 anchovy fillets drained plus more fillets for serving (optional)

2 tablespoons lemon juice

2-3 garlic cloves, smashed

2-3 tablespoons good extra virgin olive oil

1 tablespoon of Dijon Mustard, and 2 tablespoons drained capers

a good splash of Worcestershire and Tabasco sauce

Freshly ground white pepper and a smidge of salt

A very large head of romaine or 3 large hearts of romaine

Freshly ground black pepper

Home made garlic croutons (recipe follows)

l.In a blender, combine the mayonnaise with the cheese, anchovies , lemon juice, garlic, Worcestershire and Tabasco and Dijon Mustard.  process until smooth.  Season with white pepper.

2. In a large salad bowl, toss the romaine with the dressing, capers and croutons and season with freshly ground black pepper.


In a large skillet pour a generous amount of good olive oil and a few crushed garlic cloves.  On low heat gently brown the garlic.  Remove garlic.

Slice thickly good country bread, then tear the slices into generous croutons.    Increase the heat  and saute the bread in the oil.  Turn to brown both sides.


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