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Gourmet

Romaine Salad with Anchovy Dressing and Parmesan

By Maggie Ruggiero

4.5

(22)

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Romaine Salad with Anchovy Dressing and ParmesanJohn Kernick

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.

Recipe information

  • Total Time

    15 min

  • Yield

    Makes 8 servings

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

Preparation

  1. Step 1

    Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.

    Step 2

    Toss lettuce with dressing, then with cheese.

TagsSaladRomaineLettuceLeafy GreensVegetableParmesanCheeseDairyAnchovyFishSeafoodSideStarterLunchDinnerGluten FreeNut FreeKeto30 Minutes or LessEasyQuickNo-CookGourmet
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