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5 or 6
By Craig Claiborne
Cook the broccoli until just tender, drain, and chill. Marinate the broccoli in the French dressing for one hour or longer.
Arrange the romaine leaves on individual salad plates. Place the marinated broccoli on the romaine just before serving.
Combine the mayonnaise with the lemon juice and spoon the mixture over the broccoli. Garnish with anchovy fillets.
© 1966 Craig Claiborne estate. All rights reserved.