• 12servings
  • 30minutes
  • 85calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head romaine lettuce

  2. 100g (4 oz) Parmesan cheese

  3. 1 clove garlic, minced

  4. 2 anchovy fillets, rinsed

  5. 1 dessertspoon fresh lemon juice

  6. 4 tablespoons extra virgin olive oil

  7. salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Separate romaine leaves. Cut crosswise into pieces, wash well and spin dry.

  2. With a vegetable peeler, shave Parmesan.

  3. In a blender purée garlic and anchovies with lemon juice. With blender still running, add oil in a stream until dressing is emulsified. Season with salt and pepper.

  4. In a bowl toss romaine with dressing, 1/2 of the Parmesan shavings and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining Parmesan.


Send feedback