Best Romaine Salad With Anchovy Dressing And Parmesan Recipes

ROMAINE CAESAR SALAD

Steps:

• Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour., In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.

PARMESAN ROMAINE SALAD

Steps:

• In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.

ROMAINE WITH GARLIC LEMON ANCHOVY DRESSING

Steps:

• In a blender purée garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified and season with salt and pepper.
• In a bowl toss romaine with dressing, 1/4 cup Parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining Parmesan curls.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

ROMAINE SALAD WITH ANCHOVY AND LEMON

Steps:

• Prepare 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.
• Make 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.
• Put 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.

ROMAINE SPEARS WITH ANCHOVY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees. Cut 3 cloves of garlic into 1/8-inch thick slices and reserve the 4th clove. In a small saucepan or skillet set over moderately low heat, combine the sliced garlic with 1/2-cup of the oil and cook for 10 minutes. Strain the oil into a bowl and reserve the cooked garlic.
• In a small bowl, whisk together the vinegar and mustard, add 1 teaspoon of the anchovy, and mash with the whisk until smooth. Whisk in the garlic-flavored oil, the cooked garlic, and remaining anchovy. Season with salt and pepper.
• Brush both sides of the bread with the remaining 1/4 cup oil and season with salt and pepper. Arrange the bread in a single layer on a baking sheet and bake until lightly toasted -- about 5 minutes. When cool enough to handle, rub one side of each slice with the remaining raw garlic clove.
• Peel the eggs and separate the yolks from the whites. With the back of a spoon or a rubber spatula, push the yolks through a fine sieve into a bowl. Wash and dry the strainer and repeat with the whites.
• Choose 6 large Romaine spears and slice them crosswise into 1/4-inch thick ribbons. In a large bowl, toss the remaining whole leaves with the dressing. Arrange the leaves on salad plates. Toss the lettuce ribbons in the residual dressing and set the ribbons on top of the spears. Sprinkle with the whites and yolks and arrange the toast on the plate. Top the toast with the Parmesan shavings.

ROMAINE SALAD

Steps:

• Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

ROMAINE SALAD

Steps:

• In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.

ROMAINE SALAD WITH ANCHOVY DRESSING

Steps:

• Heat oil in a small saucepan over medium heat. Cook shallot and garlic until just turning translucent, about 2 minutes. Stir in vinegar and anchovies, and remove from heat. Let cool.
• Toss lettuce with dressing just before serving.

CAESAR SALAD

Steps:

• Make the torn croutons: Heat oven to 400 degrees. Remove the crusts from the bread, then cut into inch-thick slices. Cut each slice into inch-wide strips, and tear each strip into inch-size pieces. Toss with olive oil to coat them evenly, then spread pieces out in a single layer on a baking sheet. (Use a second sheet if needed to prevent crowding.) Toast for 18 to 22 minutes, checking them after 8 minutes. Rotate pans, switch their oven positions and use a metal spatula to turn the croutons so they brown evenly. Bake until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside. Season with a light sprinkling of salt if needed. Use immediately; store leftovers in an airtight container for up to 2 days.
• Meanwhile, make mayonnaise: Place the egg yolk in a deep, medium metal or ceramic bowl. Dampen a tea towel and roll it up into a long log, then form it into a ring on the counter. Place the bowl inside the ring; this will hold the bowl in place while you whisk. (And if whisking by hand is simply out of the question, use a blender, stand mixer or food processor.)
• Use a ladle or bottle with a nozzle to drip in the neutral oil a drop at a time, while whisking the oil into the yolk. Go. Really. Slowly. And don't stop whisking. Once you've added about half the oil, you can start adding a little more oil at once. You want the mayonnaise to be stiff, but if it thickens so much that it's impossible to whisk, add a teaspoon or so of lemon juice to help thin it out.
• Prepare the dressing: Coarsely chop the anchovies and then pound them into a fine paste using a mortar and pestle. The more you break them down, the better the dressing will be.
• In a medium bowl, stir together the anchovies, mayonnaise, garlic, lemon juice, vinegar, Parmesan, Worcestershire and pepper. Taste with a leaf of lettuce, then add salt and adjust the acid (the lemon juice and vinegar) as needed, or add a little of each salty ingredient (Worcestershire, anchovies, Parmesan) to the dressing, bit by bit. Adjust the acid, then taste and adjust the salty ingredients until you reach the ideal balance of salt, fat and acid.
• Use your hands to toss the greens and torn croutons with an abundant amount of dressing in a large bowl to coat evenly. Garnish with Parmesan and black pepper and serve immediately. Refrigerate leftover dressing, covered, for up to 3 days.