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Romaine with Garlic Lemon Anchovy Dressing


"Flavorful green salad. Can be prepared in 45 minutes or less."
Original recipe yield: 6 cups.
Servings:
12

INGREDIENTS:

  • 1 clove garlic, minced
  • 2 anchovy fillets, rinsed
  • 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:

  1. Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.
  2. With a vegetable peeler, shave 1/3 cup parmesan curls.
  3. 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.
  4. 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.