Romaine Salad With Creamy Garlic Dressing

• 1 large romaine lettuce
• 2 cloves garlic, minced or pressed
• 1/2 teaspoon salt
• 1 tablespoon lime juice or 1 tablespoon lemon juice
• 1 very fresh egg
• 1/3 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 avocado
• 3 tablespoons grated fresh parmesan cheese
• 1 cup cherry tomatoes, halved
• 2 green onions, thinly sliced
• 2/3 cup seasoned croutons, purchased or homemade

1. Tear lettuce into bite-size pieces, you should have about 12 cups.
2. Cover and refrigerate until well chilled.
3. Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
4. Mix garlic paste with lime juice, add egg* and beat until foamy.
5. Stir in mayo and worcestershire.
6. This can be made ahead, just cover and refrigerate.
7. Just before serving, peel, pit and dice avocado.
8. In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
9. Stir dressing and pour over salad then toss until well mixed.
10. *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.

romaine lettuce, garlic, salt, lime juice, egg, mayonnaise, worcestershire sauce, avocado, parmesan cheese, cherry tomatoes, green onions, croutons

Taken from www.food.com/recipe/romaine-salad-with-creamy-garlic-dressing-68110 (may not work)