Prep Time: 10 minutes

Cook Time: (fridge time) 4 hours

Serving: 1 salad

A Word From The Cook

This is a recipe that has been replicated from visits to a restaurant in Scarborough that is now closed; Vincent’s Spot.   You’ll make this one again and again!

Ingredients

• 2 cloves of garlic (minced)
• 1/2 – 1 inch of anchovy paste
• 1/2 Tbsp mayonaise
• 2 Tbsp red wine vinegar
• 1 Tbsp lemon juice (about 1/2 of a lemon)
• 1 tsp dijon mustard (I like the grainy ones)
• 1/2 tsp worcestershire sauce
• 5-6 grinds of black pepper
• 1/4 cup parmesan cheese
• 1/8 cup olive oil

Instructions

1. Combine all ingredients in a salad dressing shaker or bottle (with lid) and mix well until all blended
2. Refrigerate for 2 hours to allow the flavours to blend together.
3. Serve over prepared romaine lettuce with bacon bits and croutons.