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1/4 c Mayo and/or yogurt
1/4 c Grated Parmesan
2 Tbsp Lemon Juice (~1 lemon) and/or white wine vinegar
2 Tbsp Olive Oil (you can skip this if you use Anchovies, especially if they are in oil)
1 teaspoon Mustard, like Dijon or spicy brown
1 teaspoon Worcestershire sauce
Black pepper to taste (~1/4 tsp)
Romaine, kale, or other leafy green, chopped tobite size, about 5 cups
Red onion to taste, sliced/chopped
Anchovy (mix in with dressing) (~2 oz)
Whisk together the mayonnaise, Parmesan, lemon juice, oil, mustard,Worcestershire, and pepper to make the dressing. Serve with lettuce, egg, and red onion.