This recipe requires no cooking and is served cold, so it makes a perfect low-carb on-the-go lunch, or a picnic for the park as well! Pack the dressing with an ice pack to keep it chilled out. If you think you don’t like anchovies, try them in this dressing. They just taste salty and yummy!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cut the bottoms off the romaine and cut the hearts in half lengthwise. Wash the lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Step 2
Remove the tails from the shrimp and place the shrimp in a bowl or, if this is a picnic meal, pack for travel.
Step 3
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors.
Step 4
Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Step 5
Place the mayo, garlic, lemon zest and juice, anchovy paste, cheese, Worcestershire, and pepper in the blender and turn it on. Stream the EVOO into the dressing through the center of the lid. When the dressing is combined, use a rubber spatula to remove the thick dressing to a bowl or a plastic container.
Step 6
Place the lettuce on a serving platter or pack in a large plastic bag or container to travel.
Step 7
To assemble, spread some dressing onto a lettuce leaf. Fill the leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
