Name: Romaine Salad with Anchovy Dressing and Parmesan
Cook time: 15 min
Total time: 15 min
Yield: Makes 8 servings
Ingredients: 5 flat anchovy fillets, finely chopped; 2 small garlic cloves, minced; 2 tablespoons fresh lemon juice; 1 teaspoon white-wine vinegar; 1/4 cup extra-virgin olive oil; 3 hearts of romaine (20 to 22 ounces total), torn into pieces; 6 ounces Parmigiano-Reggiano, shaved with a vegetable peeler

Romaine Salad with Anchovy Dressing and ParmesanJohn Kernick

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

Recipe notes

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