How to make it

  • Preheat oven to 325ºF.
  • Place garlic cloves in an ovenproof dish. Cover with olive oil and roast for 30 to 40 minutes or until the garlic is golden brown and tender. Let cool.
  • Remove the cloves from the oil, reserving the oil, and in a medium bowl, mash until smooth.
  • Stir in the anchovies and mustard. While stirring, add the lemon juice, vinegar, Worcestershire sauce and Tobasco sauce. Continue stirring and add the reserved roasted garlic oil in a slow steady stream.
  • Stir in the Parmesan cheese and season to taste with salt and pepper.
  • Transfer to a sealed container and refrigerate until needed. Use this dressing on crisp romain leaves garnished with extra Parmesan cheese, croutons and crispy bacon bits.

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