- 6 cloves garlic, finely minced
- 2 teaspoons anchovy paste
- 1 to 2 teaspoon Worcestershire sauce
- 2 to 3 tablespoons fresh lemon juice (about ½ a lemon)
- 2 teaspoons Dijon mustard
- 1 cup mayonnaise
- Salt and Pepper to taste
Whisk all ingredients together until nice and smooth.
For salad wash a head of romaine that you rip up into pieces include some spines of the lettuce.
In fry pan cook until crisp 4 to 6 slices of bacon. Once done set aside on paper towel. In same fry pan cut up a 1/4 baguette into small pieces add to bacon grease, finely dice 2 to 3 garlics add that to the fry pan. This is so to make fresh croutons. Sprinkle some basil over top and then fry. You can add a bit of olive oil if bread isn’t able to be all cover with bacon grease. Fry until toasted. Then set aside.
Put lettuce into bowl. Sprinkle with bacon (dice the cooked bacon), grate some Parmesan cheese and sprinkle over lettuce then add some croutons on top of lettuce.
Finally mix salad with some dressing and sever. Enjoy.