Serves 4.

INGREDIENTS

  • 1/4 cup fresh lemon juice
  • 4 anchovy fillets
  • 2 large garlic cloves
  • 2 teaspoons drained capers
  • 2 teaspoons dijon mustard
  • 2 teaspoons prepared white horseradish
  • 1 teaspoon worcestershire sauce
  • 2 dashes of hot pepper sauce (such as tabasco)
  • 3/4 cup olive oil

  • 1/2 pound mushrooms, thinly sliced

  • 1 large head romaine lettuce, torn into bite-size pieces
  • 2 cups purchased garlic-flavored croutons
  • 1/2 cup grated parmesan cheese

    DIRECTIONS

    Blend first 8 ingredients in processor until almost smooth. Gradually add oil and process until thick dressing forms. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

    Toss mushrooms with 1/3 cup dressing in medium bowl. Let marinate 15 minutes. Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss with enough dressing to coat generously. Season salad with salt and pepper.