Make-Your-Own Salad with Lemon Garlic Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 garlic clove |
1 teaspoon salt |
4 tablespoons fresh lemon juice |
2 tablespoons white-wine vinegar |
1/2 teaspoon freshly grated lemon zest |
freshly ground black pepper to taste |
3/4 cup extra-virgin olive oil |
1 bunch broccoli |
3 hearts of romaine |
4 carrots |
1 red onion |
1 can anchovy fillets |
Directions:
1. Make dressing: Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.)
2. Cut 1-inch flowerets from broccoli, reserving remainder for another use. Separate romaine into leaves. (Broccoli and romaine may be prepared 1 day ahead and chilled in airtight containers.)
3. Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Plunge broccoli into ice water to stop cooking and drain well.
4. Peel carrots and with a mandoline or other manual slicer or in a food processor finely shred. Halve onion lengthwise and slice very thin crosswise.
5. Arrange vegetables and anchovies decoratively on platters and in serving bowls and pour dressing into a cruet.
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