Romaine With Garlic Anchovy Vinaigrette |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Food Diary of a Foodie Ingredients:
1 medium garlic clove |
1/4 teaspoon salt |
1 -2 flat anchovy fillet (to taste) |
1 tablespoon fresh lemon juice |
3 tablespoons extra virgin olive oil |
3/4 lb romaine lettuce, torn into bite-size pieces (12 cups loosely packed) |
fresh ground black pepper |
Directions:
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.
|
|