Grilled romaine with walnuts, Parmesan and anchovy dressing Recipe - Los Angeles Times
A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling...
Ingredients
- 4 anchovy fillets
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 3 teaspoons lemon juice
- 3 (6-ounce) hearts of romaine
- 2/3 cup chopped, toasted walnuts
- 1 ounce Parmigiano-Reggiano
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