Romaine Salad With Anchovy and Lemon

Prepared it just as it reads - was insanely delicious. Served this with crispy baked chicken leg quarters - was a huge hit with the hubbie. Making it again tonight only two days later! Tonight I’m serving it with gnocchi in vodka sauce.

OK well this was GOOD!! i made it according to the directions. and then added crispy chickpeas, blistered tomatoes, and chives... mainly because i had them and wanted to make it a little more filling - but this would be perfect without those items. i definitely will make this for a salad course when i'm hosting a dinner party because it is so easy and SO good. i also had all the ingredients in the fridge already - always a win!

Love this bright and clean recipe! Instead of grated parmesan, I use crushed up parmesan crisps. Gives a nice crunchy texture.

Made again this weekend for friends and it was a hit! My new favorite easy salad recipe.

This is a winner. Every time I make it someone takes a night and says “wow, this is a great salad!” Every single time.

Utter perfection! (Even without the garlic.)

Delicious. I doubled lemon and anchovy. I’ve made it twice this week!

why salt the leaves? Seems too much, with the saltiness of the Parm, anchovies, plus salt already in the dressing. I liked this, but didn't like the grains in my whole-grain Dijon, will use regular Dijon next time and either put very little salt in dressing or skip the salting of the leaves.

I like to use escarole in place of the romaine, the inner leaves especially reserving the outer greens for cooking. And, of course, you can always make the dressing more assertive -- more garlic, more anchovies -- but that is really a matter of taste.

I make a variation of this once a week as my version of a Caesar salad. It's my favorite. I throw in the whole can of anchovies, liquid and all, skip the olive oil, add a little more acid--either white wine or balsamic vinegar, grate a good portion of parmesan into the dressing itself, add Worcestershire sauce, a raw egg yolk and try to emulsify the dressing in the salad bowl. I use store-bought croutons and put them in before tossing it I often top it off with a poached egg and more parmesan.

So delicious and so simple to prepare. Focus on freshest ingredients. Parmigiano-Reggiano for sure.

Only a baby step away from Craig Clairborne's Caesar Salad, 1961 NTY Cook Book. Though I like the shaved parm shown in the pic.

Tip: use anchovy paste instead of dealing with those little suckers...time saver and ever so much easier!

Delish! This is in fact how I prepare my Caesar salad. Instead of the Parmesan shavings I add grated Parmesan, omit the mustard, mix well and voilà, you have a simple, delicious Caesar without a lot of added ingredients that I personally deem unnecessary. Bon appetit!