Romaine with Garlic Lemon Anchovy Dressing

Romaine with Garlic Lemon Anchovy Dressing

18 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    10 m
Hong Quan
Recipe by  Hong Quan

“Flavorful green salad. Can be prepared in 10 minutes or less.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

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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.

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Reviews (18)

Rate This Recipe
CJ McD
13

CJ McD

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 pinch of dijon mustard would help too. (It was the missing flavor component in my taste.) You can also wisk the dressing to emulsify it.

TEACHERMOM37
10

TEACHERMOM37

This recipe was excellent! I doubled the dressing so that I would have some left for tomorrow night's salad. I always include a salad with our dinner and this was a great change from the same old same old.

KymInNM
9

KymInNM

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!

More Reviews

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 172 cal
  • 9%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 2.8 g
  • < 1%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

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