INGREDIENTS:
2 1/4 cups pure olive oil
1 cup red wine vinegar (white wine vinegar if you prefer)
1 cup freshly grated Parmesan (Grano Padano)
2 tbsp garlic puree
1 tbsp capers
1 tbsp pureed anchovy
2 tsp Dijon mustard
Juice of 2 lemons
Tabasco to taste
Worcestershire sauce to taste
Salt to taste

METHOD:
1.) Combine all ingredients in a blender and puree. If allowed to sit overnight the dressing will break (separate). This is okay and just needs vigorous stirring to come back to the proper creamy consistency. The seasoning should push to the extreme as the romaine leaves will probably be somewhat wet from washing and this can mellow the impact. The garlic may be increased dramatically as per seasonal quality.
2.) The olive oil and the cheese are important. Real Parmesan makes a big difference to the flavour because it adds the sweetness to soften the otherwise strong flavours
3.) This is a recipe with a lot of bite due to the high acid and garlic content so when tasting it is best to use a piece of lettuce so as to get the proper final balance of flavours.
Refrigerated, this may be kept for up to two weeks.

Note: when choosing the correct olive oil for this recipe I recommend using a pure olive oil versus an extra virgin olive oil, as the extra virgin oil will coagulate in the refrigerator.

Recipe graciously provided by:
Peter George
Director, Executive Chef
360 the Restaurant at the CN Tower
416-601-4717