Romaine Salad With Anchovy and Lemon
Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.
- Serves: 6 persons
- 1(3-pack) romaine hearts, or 6 to 8 heads baby romaine
- 1teaspoon grated lemon zest, plus 3 tablespoons juice (from 1 lemon)
- 1teaspoon Dijon mustard
- 1garlic clove, smashed to a paste or grated
- 4anchovy fillets, chopped
- ¼cup extra-virgin olive oil
- Salt and pepper
- Chunk of Parmesan, for finishing
Step 1Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
Step 2Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
Step 3Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.