3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Dijon mustard
3 cloves garlic, sliced
1/2 cup olive oil
2 tablespoons sour cream
8 cups torn Romaine lettuce
1 cup Caesar-style croutons
8 ounces flake-style surimi seafood
6 tablespoons grated Parmesan cheese
1. Combine vinegar, Worcestershire, mustard and garlic in container of an electric blender; process until garlic is pureed. With blender running, gradually add oil in a slow, steady stream. Add sour cream; blend until smooth. Transfer to a covered container and refrigerate.
2. Combine lettuce and remaining ingredients in a large bowl, add dressing and toss well. Serve at once.
Prepare the dressing early in the day. Toss the salad immediately before serving.