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
-
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.
