For the dressing
7 tablespoons of corn oil
4 tablespoons of olive oil
4 tablespoons of mayonnaise
3 tablespoons of vinegar
1 tablespoon of lemon juice
1 teaspoon of Worcestershire sauce
1/2 teaspoon of mustard
2 anchovy fillets
1 clove of garlic
For the salad
2 packages of pre-washed American lettuce
1 package of croutons
60 grams of grated Parmesan cheese
1 package of cooked chicken nuggets
Salt and black pepper to taste
For the dressing
7 tablespoons of corn oil
4 tablespoons of olive oil
4 tablespoons of mayonnaise
3 tablespoons of vinegar
1 tablespoon of lemon juice
1 teaspoon of Worcestershire sauce
1/2 teaspoon of mustard
2 anchovy fillets
1 clove of garlic
For the salad
2 packages of pre-washed American lettuce
1 package of croutons
60 grams of grated Parmesan cheese
1 package of cooked chicken nuggets
Salt and black pepper to taste
dressing
In a blender, combine the anchovy, garlic, mustard, Worcestershire sauce, lemon juice, and vinegar
Blend for 1 minute and add the mayonnaise
Blend for another minute and slowly add the olive oil and corn oil
The dressing should have the consistency of a fine mayonnaise
Season with salt and pepper. Reserve
salad
1
Spread the nuggets in a baking dish and bake until golden brown
2
Shred the lettuce leaves with your hands, place them in a salad bowl, and add six tablespoons of the dressing
Mix well, then sprinkle the croutons and Parmesan cheese on top and garnish with the baked nuggets.
