Romaine Salad with Anchovy Dressing and Parmesan |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing. Ingredients:
5 flat anchovy fillets, finely chopped |
2 small garlic cloves, minced |
2 tablespoons fresh lemon juice |
1 teaspoon white-wine vinegar |
1/4 cup extra-virgin olive oil |
3 hearts of romaine (20 to 22 ounces total), torn into pieces |
6 ounces parmigiano-reggiano, shaved with a vegetable peeler |
Directions:
1. Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
2. Toss lettuce with dressing, then with cheese.
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