Type what you have

Ingredients

• ✓ anchovy filet
• romaine lettuce
• olive oil
• red wine vinegar
• worcestershire sauce
• salt
• mustard
• garlic
• egg
• lemon
• black pepper
• parmesan cheese
• garlic crouton

Instructions

1. 1 Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
2. 2 In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
3. 3 Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
4. 4 Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
5. 5 To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

By Cathy Hofmann

Ingredients

• ✓ anchovy filet
• tomato
• red onion
• yellow onion
• cucumber
• olive oil
• red wine vinegar
• sugar
• garlic
• oregano
• salt
• pepper
• romaine lettuce
• egg

Instructions

1. 1 In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight.
2. 2 Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional).

By Debra Rose

Ingredients

• ✓ anchovy filet
• avocado
• mayonnaise
• green onion
• lemon juice
• garlic
• salt
• pepper

Instructions

1. 1 Combine avocado, mayonnaise, anchovy, green onion, lemon juice, garlic, salt, and pepper in a blender; process until smooth. Transfer to a jar with a lid and chill for 24 hours before serving.

By LISALISALISA