Romaine Salad With Anchovy and Lemon


  • 1

    (3-pack) romaine hearts, or 6 to 8 heads baby romaine

  • 1

    teaspoon grated lemon zest, plus 3 tablespoons juice (from 1 lemon)

  • 1

    teaspoon Dijon mustard

  • 1

    garlic clove, smashed to a paste or grated

  • 4

    anchovy fillets, chopped

  • ¼

    cup extra-virgin olive oil

  • Salt and pepper

  • Chunk of Parmesan, for finishing


  1. Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
  2. Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
  3. Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.