Name: Romaine with Garlic Lemon Anchovy Dressing
Yield: Serves 2
Ingredients: 1 garlic clove, minced; 2 flat anchovy fillets, rinsed and patted dry; 2 teaspoons fresh lemon juice; 1/4 cup extra-virgin olive oil; 1 small head romaine, leaves separated and cut crosswise into 1/2-inch-wide pieces, washed well, and spun dry (about 6 cups); 1/3 cup Parmesan curls, shaved with a vegetable peeler from at least a 1/4-pound piece of Parmesan at room temperature

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2

Ingredients

1 garlic clove, minced

2 flat anchovy fillets, rinsed and patted dry

2 teaspoons fresh lemon juice

1/4 cup extra-virgin olive oil

1 small head romaine, leaves separated and cut crosswise into 1/2-inch-wide pieces, washed well, and spun dry (about 6 cups)

1/3 cup Parmesan curls, shaved with a vegetable peeler from at least a 1/4-pound piece of Parmesan at room temperature

Preparation

Step 1
In a blender purée garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified and season with salt and pepper.
Step 2
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.

TagsSalad Garlic Root Vegetable Vegetable Anchovy Fish Seafood Lemon Citrus Fruit Romaine Lettuce Leafy Greens Side Dinner Gluten Free Nut Free Easy Weeknight Meals 5 Ingredients or Fewer No-Cook Blender Gourmet

Recipe notes

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