Romaine with Garlic Lemon Anchovy Dressing18 Reviews
“Flavorful green salad. Can be prepared in 45 minutes or less.” - by Hong Quan
Original recipe yields 6 cups
- 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.
Amount Per Serving (6 total)
- 172 cal
- 14.5 g
- 2.8 g
- < 1%
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"For the person who didn't quite care for the dressing and was preferring something creamier-- Stir a small spoonful of mayo or cream into the dressing. That will give it a creamier consistency. A pi..." See morench of dijon mustard would help too. (It was the missing flavor component in my taste.) You can also wisk the dressing to emulsify it. "
"The dressing really is as good as the reviews say--and it's so simple! I added black and kalamata olives and pine nuts, and that put this salad over the edge. This is a new favorite!..." See more"
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