Ingredients Jump to Instructions ↓

  1. 2 anchovy fillets

  2. 3 whole garlic cloves, peeled

  3. 3 tablespoons low-fat mayonnaise

  4. 2 tablespoons white wine vinegar

  5. 1/8 teaspoon salt

  6. 1/8 teaspoon black pepper

  7. 2 tablespoons olive oil

  8. 2 hearts romaine lettuce, cut crosswise into 2 inch pieces 2 plum tomatoes, seeded and diced

  9. 2 tablespoons freshly ground Pecorino Romano cheese

Instructions Jump to Ingredients ↑

  1. In a food processor, process the anchovies, garlic, mayonnaise, vinegar, salt, and pepper in a food processor until smooth. With the machine running, slowly pour in the olive oil until the dressing is slightly thickened and creamy.

  2. In a serving bowl, toss the romaine with the dressing until well coated. Divide the leaves among 4 serving plates, and top each salad with some of the diced tomatoes and grated cheese.


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