This garlicky dressing is terrific simply tossed with romaine lettuce, but any sturdy lettuce you have on hand will do--particularly radicchio or escarole.

EatingWell Test Kitchen


Garlic Dressing
Romaine Salad


Instructions Checklist
  • 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 Facts

122 calories; 7.1 g total fat; 1.4 g saturated fat; 9 mg cholesterol; 516 mg sodium. 393 mg potassium; 10.2 g carbohydrates; 2.6 g fiber; 2 g sugar; 5.8 g protein; 8217 IU vitamin a iu; 10 mg vitamin c; 134 mcg folate; 103 mg calcium; 2 mg iron; 26 mg magnesium;