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


Recipe Summary test

30 mins


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; protein 5.8g; carbohydrates 10.2g; dietary fiber 2.6g; sugars 2.1g; fat 7.1g; saturated fat 1.4g; cholesterol 8.9mg; vitamin a iu 8217.4IU; vitamin c 9.9mg; folate 133.7mcg; calcium 102.8mg; iron 1.6mg; magnesium 25.6mg; potassium 393.3mg; sodium 515.7mg; thiamin 0.1mg.

2 vegetable, 2 fat