Romaine Salad with Anchovy Dressing and Parmesan – from Gourmet magazine
Wash and dry the lettuce beforehand, and keep in the fridge until dinner time. You can make the dressing up to a couple hours ahead as well, as well as shave the Parmigiano-Reggiano. Bring the dressing to room temperature, and toss the salad right before serving. You can roll up the remaining anchovy fillets and freeze them for future salads or pastas.
Serves 6 – 8.
- 5 flat anchovy fillets
- 2 small garlic cloves
- 2 TBS fresh lemon juice
- 1 tsp white wine vinegar
- freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 3 hearts of romaine (18 – 22 oz. bag), torn into pieces
- 6 oz. Parmigiano-Reggiano, shaved with a vegetable peeler
Finely chop the anchovies and garlic, or mince them with a mini-food processor.
Whisk in (or again, just add into the processor) the lemon juice, vinegar and pepper. Whisk in olive oil.
Toss together the dressing, romaine, and cheese, just prior to serving.