Total Time
30mins
Prep 20 mins
Cook 10 mins

The Runner-Up recipe for 2005 in the San Francisco Chronicle, from Janet Fletcher. Fish sauce replaces the anchovies from the traditional version.

Ingredients Nutrition

Directions

  1. To prepare the croutons, preheat the oven to 400 degrees.
  2. Brush the baguette slices with olive oil on both sides, then cut each slice in half to make half-rounds. Place on a baking sheet and bake until golden brown, about 10 minutes. Set aside to cool.
  3. Put the mayonnaise in a small bowl and slowly whisk in the olive oil, lemon juice, fish sauce and garlic.
  4. Add several grinds of pepper. Taste and adjust the seasoning.
  5. Toss the romaine with enough of the dressing to coat the leaves nicely.
  6. Add the Parmesan and croûtons and toss again.
  7. Serve immediately on chilled plates.
Most Helpful

5 5

Are you sure this is a shortcut? The dressing was nice and creamy and just great!

5 5

Wow! This was an excellent salad dressing. Very creamy and the fish sauce is a perfect substitute for anchovies and much simpler to use! Enjoyed with baked ziti and a nice bold red wine.

5 5

Definitely yummy and quick. Hit the spot! Thanks!