1 1/2 oz (40 g) anchovies drained and roughly chopped
1 garlic clove, roughly chopped
1/2 tsp (2 ml) Dijon mustard
4 tbsp (60 ml) olive oil
1 tbsp (15 ml) lemon juice
2 tbsp (25 ml) thick cream
1 romaine lettuce, torn into bite-sized pieces
4 tomatoes, cut into wedges
1 avocado, diced
1/4 cucumber, diced
3 1/2 oz (100 g) Gouda cheese, diced
3 1/2 oz (100 g) roast ham, diced
1. Put anchovy fillets, garlic, mustard, oil and lemon juice into food processor or blender. Blend until dressing is smooth, then add cream and blend again for just a few seconds.
2. Put lettuce, tomatoes, avocado, cucumber, cheese and ham into large bowl and gently mix together.
3. Lightly drizzle anchovy dressing over salad, season with black pepper and serve at once.
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