Romaine With Garlic Lemon Anchovy Dressing

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Romaine With Garlic Lemon Anchovy Dressing to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Romaine With Garlic Lemon Anchovy Dressing, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 clove garlic, minced
• 2 anchovy fillets, rinsed and
• patted dry
• 2 teaspoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 head romaine lettuce
• 1/4 pound Parmesan cheese
• salt and pepper to taste
• Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces,
• wash well, and spin dry.
• With a vegetable peeler, shave 1/3 cup parmesan curls.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a blender puree garlic and anchovies with lemon juice

Step 2: Technique & Execution

With motor running add oil in a stream until dressing is emulsified

Step 3: Technique & Execution

Season with salt and pepper

Step 4: Technique & Execution

In a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste

Step 5: Technique & Execution

Divide salad between 2 plates and sprinkle with remaining parmesan curls.