Romaine Salad with Garlic Dressing

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

Makes: 4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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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; 0 g added sugars; 6 g protein; 3 g fiber; 460 mg sodium; 409 mg potassium.

Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (55% dv), Folate (39% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 2 fat

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