A great salad for buffet parties as romaine stays crispy

2-3 anchovy fillets, or 4-5 teaspoons anchovy paste
1/2 teaspoon Dijon mustard
1-2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1/4-1/2 teaspoon sea salt
3 tablespoons freshly squeezed lemon juice
1 head romaine lettuce, washed and spun dry, and then carefully torn into bite-sized pieces
1/2 cup best extra-virgin olive oil
1/2 cup best croutons
4 oz. Parmigiano-Reggiano, freshly grated

In your salad bowl, mash the anchovy or paste with the mustard, garlic, pepper, and salt. Add the lemon juice and mix well. Toss in the lettuce, and drizzle with the oil and carefully toss in the croutons and cheese. Taste and correct the seasonings, adding more lemon or oil, as needed. Serve immediately on chilled salad plates.

 Salads Recipes Vegetable Dishes