Romaine Salad with Anchovy Dressing and Parmesan Recipe
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.
Keywords
- romaine
- parmesan
- anchovy
- side
- starter
- lunch
- dinner
- gluten free
- nut free
- keto
- 30 minutes or less
- easy
- quick
- no-cook
- gourmet
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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
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