Romaine Salad With Anchovy and Lemon

Name: Romaine Salad With Anchovy and Lemon
Total time: 20 min
Yield: 6 servings
Ingredients: 1 (3-pack) romaine hearts, or 6 to 8 heads baby romaine; 1 teaspoon grated lemon zest, plus 3 tablespoons juice (from 1 lemon); 1 teaspoon Dijon mustard; 1 garlic clove, smashed to a paste or grated; 4 anchovy fillets, chopped; 1/4 cup extra-virgin olive oil; Salt and pepper; Chunk of Parmesan, for finishing

By David Tanis

Published Oct. 6, 2021

Romaine Salad With Anchovy and Lemon — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 4(292)
Comments: Read comments

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.

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

292 user ratings

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Comments

Koko The Talking Ape3 years ago

@Karen, He actually says the opposite. A head of romaine (with the outer leaves pulled off to leave just the heart) will be fresher than romaine hearts in a plastic bag. It's just a bit more work. :-)

Ruby3 years ago

This sounds absolutely perfect as is. It is exactly the way my in-laws from Northern Italy made their salads (always served after dinner in small bowls). It was refreshing, and cleansed the palate. It's not supposed to be complicated or have extra ingredients, or be anything like a Caesar salad or a first course.

Karen3 years ago

Can someone please explain the claim that using romaine hearts packed in a plastic bag will give you a fresher salad than using a head of romaine?

Melissa5 months ago

This was a perfect light and bright accompaniment to a hearty braised short rib onion soup. I did add homemade croutons for some additional crunch. Will make again and again.

Liz5 months ago

Super easy to make, and the tart dressing complimented a roast lamb dinner very well. Adding this one to the rotation for the holidays.

Alysha2 years ago

Prepared it just as it reads - was insanely delicious. Served this with crispy baked chicken leg quarters - was a huge hit with the hubbie. Making it again tonight only two days later! Tonight I’m serving it with gnocchi in vodka sauce.

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