Romaine With Garlic Anchovy Vinaigrette Recipes

ROMAINE HEARTS WITH BALSAMIC VINAIGRETTE AND GARLIC CROSTINI

Steps:

• Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with extra-virgin olive oil.
• Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing.
• Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve.
• In a small bowl combine the olives and anchovies.

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 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 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 ANCHOVY VINAIGRETTE

Steps:

• Combine lemon juice and mustard in small bowl. Gradually whisk in olive oil. Add chopped anchovies. Season dressing with salt and pepper.
• Place lettuce in large bowl. Add dressing and toss to coat.

SHREDDED ROMAINE WITH GARLIC VINAIGRETTE

Steps:

• In a small saucepan of boiling water, add garlic and boil for 10 minutes.
• Drain.
• In a large salad bowl, mash garlic and salt into a paste and whisk in mustard and vinegar.
• Add oil in a stream, still whisking.
• Add romain and toss.
• Top with pine nuts, parmesan, and freshly ground black pepper.

ROMAINE WITH GARLIC LEMON ANCHOVY DRESSING

Steps:

• Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.
• With a vegetable peeler, shave 1/3 cup parmesan curls.
• In a blender puree garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified. 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 WITH GARLIC ANCHOVY VINAIGRETTE

Steps:

• 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.