1/4 cup capers, drained
1 teaspoon olive oil
2 small garlic cloves
3-4 anchovy fillets (or anchovy paste)
1 Tablespoon mayo
1/4 cup fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 drops Tabasco
fresh pepper, to taste
1/2 cup olive oil
1/2 cup Parmesan cheese, grated, divided
2 heads of Romaine lettuce
Preheat oven to 400F.
Mix the capers and teaspoon olive oil in a pan and roast in oven about 18-20 minutes.
Combine the rest of ingredients, including 1/4 cup Parmesan in a food processor. Toss with lettuce and top with the rest of Parmesan cheese and fried capers.
The fried capers give the crunch that croutons would, the salad with be even better with both!
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