Romaine Salad with Garlic Dressing

Romaine Salad with Garlic Dressing

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From the EatingWell Kitchen

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

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Garlic Dressing
  • 2 small heads garlic, separated into cloves
  • ½ cup reduced-sodium chicken broth, or vegetable broth
  • 3 tablespoons white-wine vinegar, or cider vinegar
  • 1½ tablespoons extra-virgin olive oil
  • 1½ 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


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  1. 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 ¼ cup.
  2. 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.
  3. 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 information

  • Per serving: 122 calories; 7 g fat(1 g sat); 3 g fiber; 10 g carbohydrates; 6 g protein; 134 mcg folate; 9 mg cholesterol; 2 g sugars; 0 g added sugars; 8,217 IU vitamin A; 10 mg vitamin C; 103 mg calcium; 2 mg iron; 516 mg sodium; 393 mg potassium
  • Nutrition Bonus: Vitamin A (164% daily value), Folate (34% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 2 fat

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