Diary of a Foodie

Romaine with Garlic Anchovy Vinaigrette

Diary of a Foodie: Season One: The Hungry Luddite

Serves4 to 6
  • Active Time:15 min
  • Start to Finish:15 min
January 2007
  • 1 medium garlic clove
  • 1/4 teaspoon salt
  • 1 to 2 flat anchovy fillets (to taste)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 3/4 pound romaine, torn into bite-size pieces (12 cups loosely packed)
  • Freshly ground black pepper to taste
  • Pound garlic with salt to as smooth a paste as possible with mortar and pestle. Add anchovies and pound to a paste. Add lemon juice and stir vigorously with pestle to incorporate. Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.
  • Toss romaine with dressing in a large bowl and grind pepper over it.
Cooks' note: If you don't have a mortar and pestle, mince garlic, then mash to a paste with salt using flat side of a large heavy knife. Add anchovies and mash into paste with knife. Whisk together anchovy paste and lemon juice in a small bowl, then add oil in a very slow stream, whisking until combined well.
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