Wednesday, October 25, 2006

~ adapted from STILL FIDDLING -in the kitchen
(enough to feed 15 hungry TIGER fans)
4-6 bunches chilled & torn Romaine lettuce
1 (16 oz.) can drained and rinsed chick peas
8 oz. crumbled feta cheese
3 cups drained & quartered artichoke hearts
1 large can drained & sliced black olives
Parmesan cheese
3 large cloves garlic, crushed
1 tsp. sea salt
2 1/4 tsp. sugar
1 tsp. cracked black pepper
1 1/2 tsp. dry mustard
6 drops Tabasco
juice of 1 lemon
6 drops Worcestershire sauce
6 Tbsp. red wine vinegar
1/2 cup vegetable oil
1/2 cup plus 6 Tbsp. extra virgin olive oil
6 Tbsp. Hellman's mayonnaise
4 oz. Parmesan cheese
Place all ingredients for dressing in blender and blend until thick (3 minutes). Sprinkle 1 cup of grated Parmesan cheese over chilled lettuce. Top with remaining salad ingredients prior to serving. Toss with dressing or serve dressing on side.

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