Romaine Spears with Anchovy Vinaigrette Recipe

Name: Romaine Spears with Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cloves garlic, sliced plus 1 whole garlic clove; 3/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 3 anchovies, rinsed and chopped coarse; Salt and freshly ground black pepper; 8 slices French bread, cut 1/4-inch thick on the diagonal; 2 hard boiled eggs; 1 head Romaine lettuce, rinsed and dried; 1/4 pound Parmesan cheese, shaved very thin with a potato peeler

Servings: persons

1
Preheat the oven to 400 degrees.
2
Cut 3 cloves of garlic into 1/8-inch thick slices and reserve the 4th clove.
3
In a small saucepan or skillet set over moderately low heat, combine the sliced garlic with 1/2-cup of the oil and cook for 10 minutes.
4
Strain the oil into a bowl and reserve the cooked garlic.
5
In a small bowl, whisk together the vinegar and mustard, add 1 teaspoon of the anchovy, and mash with the whisk until smooth.
6
Whisk in the garlic-flavored oil, the cooked garlic, and remaining anchovy.
7
Season with salt and pepper.
8
Brush both sides of the bread with the remaining 1/4 cup oil and season with salt and pepper.
9
Arrange the bread in a single layer on a baking sheet and bake until lightly toasted -- about 5 minutes.
10
When cool enough to handle, rub one side of each slice with the remaining raw garlic clove.
11
Peel the eggs and separate the yolks from the whites.
12
With the back of a spoon or a rubber spatula, push the yolks through a fine sieve into a bowl.
13
Wash and dry the strainer and repeat with the whites.
14
Choose 6 large Romaine spears and slice them crosswise into 1/4-inch thick ribbons.
15
In a large bowl, toss the remaining whole leaves with the dressing.
16
Arrange the leaves on salad plates.
17
Toss the lettuce ribbons in the residual dressing and set the ribbons on top of the spears.
18
Sprinkle with the whites and yolks and arrange the toast on the plate.
19
Top the toast with the Parmesan shavings.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cloves garlic, sliced plus 1 whole garlic clove, 3/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and more.

Yes, Romaine Spears with Anchovy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Romaine Spears with Anchovy Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions