For the dressing:
4 garlic cloves, peeled
2 tablespoons Dijon style prepared mustard
1 package (12 ounces) soft tofu
ΒΌ cup lemon juice
1 tablespoon soy sauce or Asian fish sauce, or more to taste
1 teaspoon freshly ground black pepper
Combine all ingredients in a blender and puree until smooth.
For the salad:
1 small head (clean) Romaine lettuce
2-3 tablespoons shredded Parmesan or Romano cheese (optional)
4 anchovy fillets, cut in small pieces (optional)
croutons (optional)
Freshly ground black pepper to taste
Tear the lettuce into bite-size pieces and toss with enough of the dressing to coat. Stir in the cheese, anchovies and croutons, if using. Add more freshly ground black pepper to your taste.
Save the remaining dressing for another day — it keeps well.
Yield: 2-4 servings plus extra dressing
