Romaine Salad with Garlic Dressing
http://www.eatingwell.com/recipes/romaine_salad_with_garlic_dressing.html
This garlicky dressing is terrific simply tossed with romaine lettuce, but any sturdy lettuce you have on hand will do—particularly radicchio or escarole.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
Garlic Dressing
- 2 small heads garlic, separated into cloves
- 1/2 cup reduced-sodium chicken broth, or vegetable broth
- 3 tablespoons white-wine vinegar, or cider vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons Dijon mustard
- 2 anchovy fillets, rinsed and patted dry
- Salt & freshly ground pepper, to taste
Romaine Salad
- 8 cups washed, dried and torn romaine lettuce
- 1 small red onion, sliced and separated into rings
- 6 anchovy fillets, rinsed, patted dry and cut in half lengthwise
- 2 tablespoons freshly grated Parmesan cheese
- Freshly ground pepper, to taste
Preparation
- To make dressing: Bring unpeeled garlic cloves and broth to a simmer in a small saucepan over medium-low heat. Reduce heat to very low, cover and cook until the garlic is tender, about 15 minutes. Remove the garlic with a slotted spoon to a plate to cool for 2 minutes, reserving the cooking liquid. Add enough water to the cooking liquid to measure 1/4 cup.
- Squeeze the cooled garlic pulp out of the skins into a blender or food processor. Add the reserved cooking liquid, vinegar, oil, mustard and the 2 anchovies; process or blend until smooth. Season with salt and pepper.
- To make salad: Combine lettuce, onion and the dressing in a large bowl. Toss well and top with the 6 anchovies, Parmesan cheese and pepper.
Nutrition
Per serving : 127 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 10 mg Cholesterol; 11 g Carbohydrates; 6 g Protein; 3 g Fiber; 460 mg Sodium; 409 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 2 fat