Romaine Salad With Creamy Garlic Dressing

1. 1

   Tear lettuce into bite-size pieces, you should have about 12 cups.

2. 2

   Cover and refrigerate until well chilled.

3. 3

   Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.

4. 4

   Mix garlic paste with lime juice, add egg* and beat until foamy.

5. 5

   Stir in mayo and worcestershire.

6. 6

   This can be made ahead, just cover and refrigerate.

7. 7

   Just before serving, peel, pit and dice avocado.

8. 8

   In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.

9. 9

   Stir dressing and pour over salad then toss until well mixed.

10. 10

    *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.

* Per serving · 4 servings · Values may vary.