Diary of a Foodie
Romaine with Garlic Anchovy Vinaigrette
Diary of a Foodie: Season One: The Hungry Luddite
Serves4 to 6
- Active Time:15 min
- Start to Finish:15 min
January 2007
- 1 medium garlic clove
- 1/4 teaspoon salt
- 1 to 2 flat anchovy fillets (to taste)
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 3/4 pound romaine, torn into bite-size pieces (12 cups loosely packed)
- Freshly ground black pepper to taste
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Pound garlic with salt to as smooth a paste as possible with mortar and pestle. Add anchovies and pound to a paste. Add lemon juice and stir vigorously with pestle to incorporate. Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.
-
Toss romaine with dressing in a large bowl and grind pepper over it.
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.
- Keywords
- diary of a foodie,
- salad,
- dressing,
- seafood
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