Creamy Romaine Dressing

• 2 cups mayonnaise (Miracle Whip Kraft preferred)
• 2 teaspoons anchovy paste
• 8 garlic cloves, peeled
• 4 teaspoons lemon juice, freshly squeezed
• 2 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 14 teaspoon Tabasco sauce or 14 teaspoon red hot pepper sauce
• 12 cup grated parmigiano-reggiano cheese
• 14 teaspoon black pepper
• 12 cup extra virgin olive oil (first press cold press)
• 1 head romaine lettuce
• 34 cup garlic-flavored croutons

1. In a food processor or blender, add mayonnaise, anchovy paste, garlic cloves, lemon juice, red wine vinegar, Worcestershire sauce and Tabasco sauce.
2. Process until smooth.
3. Add grated Parmesan cheese and black pepper and process until well blended.
4. With processor running on low speed, add olive oil in a steady stream and process until creamy smooth.
5. Refrigerate in a glass container with lid.
6. In a large mixing bowl, break Romaine lettuce into bite size pieces.
7. Use enough creamy romaine dressing to suit your taste and toss to coat lettuce.
8. Sprinkle each serving with croutons as desired.
9. Sprinkle each serving with additional grated Parmesan cheese.
10. Grind some cracked black pepper over salad if desired.

mayonnaise, anchovy paste, garlic, lemon juice, red wine vinegar, worcestershire sauce, tabasco sauce, cheese, black pepper, extra virgin olive oil, romaine lettuce, garlic

Taken from www.food.com/recipe/creamy-romaine-dressing-25716 (may not work)