Marjorie Taylor, Kendall Smith Franchini

Romaine with Anchovy Vinaigrette

Name: Romaine with Anchovy Vinaigrette
Cuisine: French
Ingredients: 1 clove garlic, peeled but whole (see Using Garlic); 1 clove garlic, peeled but whole (see Using Garlic); Pinch fleur de sel; 6 high-quality oil-packed anchovy fillets; 1 tablespoon grated lemon zest; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; ¼ cup (60 ml) extra-virgin olive oil; 1 pound (455 g) romaine lettuce (2 small heads or 1 large head), tough outer leaves removed, rinsed and dried; 1 pound (455 g) romaine lettuce (2 small heads or 1 large head), tough outer leaves removed, rinsed and dried; 1 cup (2½ ounces / 70 g) freshly shaved Parmesan cheese; Small handful soft fresh herbs (optional), such as chervil, parsley, tarragon, or dill, torn if large; Small handful soft fresh herbs (optional), such as chervil, parsley, tarragon, or dill, torn if large; Small handful soft fresh herbs (optional), such as chervil, parsley, tarragon, or dill, torn if large; Small handful soft fresh herbs (optional), such as chervil, parsley, tarragon, or dill, torn if large; Small handful soft fresh herbs (optional), such as chervil, parsley, tarragon, or dill, torn if large; Freshly ground black pepper

Preparation info

Serves
4
as a main course or 6 to 8 as a side

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

Romaine is a great salad green because it’s available all year long. In the winter, when we can’t find softer lettuces, we enjoy making this salad with the tender inner leaves of the most beautiful heads from our market. Lovely as a first course, it can be paired with a classic Roast Chicken or made into a meal on its own with the addition of The Perfect Egg and Torn Croutons. In midwin

Ingredients

Europe
France
Main course
Side dish
Pescatarian
Gluten-free
Winter

Ingredients

Method