Romaine Salad with Garlic Dressing

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

Romaine Salad with Garlic Dressing

Makes: 4 servings

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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


  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 1/4 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.


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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Recipe Categories

Type of Dish
Salad, side/appetizer
Ease of Preparation
Total Time
30 minutes or less
Preparation/ Technique

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