ROMAINE HEARTS WITH CAESAR SALAD DRESSING
Steps:
- Trim the root ends of the romaine, then wash and dry the leaves. Refrigerate until ready for use. In a food processor or blender, combine the 1/4 cup of pecorino with the mayonnaise, water, red wine vinegar, garlic, anchovy, Worcestershire, hot sauce and white pepper. Puree until smooth, adding water if needed. Season with salt. In a large serving bowl, toss the lettuce with the dressing. Top with additional pecorino and season with black pepper
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