Romaine with Garlic Anchovy Vinaigrette
Elevate your salad game with this bold and flavorful Romaine with Garlic Anchovy Vinaigrette. Crisp romaine hearts serve as the perfect base for a zesty, umami-packed dressing made from garlic, anchovy fillets, fresh lemon juice, Dijon mustard, and red wine vinegar. Emulsified with silky extra-virgin olive oil and enriched with freshly grated Parmesan, this vinaigrette delivers a restaurant-quality punch right in your own kitchen. Topped with crunchy croutons and a touch of extra Parmesan, this quick and easy salad is an irresistible combination of textures and flavors, perfect as a sophisticated starter or a light main dish. Ready in just 15 minutes, it’s a delightful recipe for anchovy lovers and salad enthusiasts alike.
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Recipe Information
Ingredients
- 2 hearts Romaine lettuce
- 4 fillets Anchovy fillets
- 2 cloves Garlic
- 0.33 cups Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons Red wine vinegar
- 0.25 cups Freshly grated Parmesan cheese
- 1 cup Croutons
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
Instructions
Wash and thoroughly dry the romaine hearts. Chop them into bite-sized pieces and set aside in a large salad bowl.
On a cutting board, finely mince the garlic cloves and anchovy fillets together, then use the side of your knife to work them into a paste. Alternatively, use a mortar and pestle for this step.
In a medium mixing bowl, whisk together the garlic-anchovy paste with Dijon mustard, red wine vinegar, and fresh lemon juice.
Slowly drizzle in the extra-virgin olive oil while continuously whisking until the vinaigrette is emulsified and smooth.
Stir in the freshly grated Parmesan cheese and season with salt and black pepper to taste. Adjust seasoning as needed.
Pour the vinaigrette over the prepared romaine lettuce and toss well to coat every leaf evenly.
Top the salad with croutons and, if desired, additional Parmesan shavings for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 7231 mg | 314% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 11.9 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 1385 mg | 107% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2937 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
