Romaine With Garlic Anchovy Vinaigrette – a delicious recipe with garlic, salt, anchovy fillet, lemon juice, extra virgin olive oil, romaine lettuce. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Pound garlic with salt to as smooth a paste as possible with mortar and pestle.
2
Add anchovies and pound to a paste.
3
Add lemon juice and stir vigorously with pestle to incorporate.
4
Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.
5
Toss romaine with dressing in a large bowl and grind pepper over it.
6
COOKS' NOTE: If you don't have a mortar and pestle, mince garlic, then mash to a paste with salt using flat side of a large heavy knife. Add anchovies and mash into paste with knife. Whisk together anchovy paste and lemon juice in a small bowl, then add oil in a very slow stream, whisking until combined well.
143
kcal
Calories
11
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 medium garlic clove, 1/4 teaspoon salt, 1 -2 flat anchovy fillet (to taste), 1 tablespoon fresh lemon juice, and more.
Yes, Romaine With Garlic 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.
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