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Romaine with Garlic Lemon Anchovy Dressing

By: Hong Quan

"Flavorful green salad. Can be prepared in 45 minutes or less."

Rate/Review | Read Reviews (18)

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 cups

Ingredients

1 clove garlic, minced
2 anchovy fillets, rinsed and patted dry
2 teaspoons fresh lemon juice
1/4 cup extra virgin olive oil
1 head romaine lettuce
1/4 pound Parmesan cheese
salt and pepper to taste

Directions

Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.
With a vegetable peeler, shave 1/3 cup parmesan curls.
In a blender puree garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified. Season with salt and pepper.
In a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining parmesan curls.