Romaine With Garlic Anchovy Vinaigrette Recipes

Steps:

• Preheat the oven to 400 degrees. Cut 3 cloves of garlic into 1/8-inch thick slices and reserve the 4th clove. In a small saucepan or skillet set over moderately low heat, combine the sliced garlic with 1/2-cup of the oil and cook for 10 minutes. Strain the oil into a bowl and reserve the cooked garlic.
• In a small bowl, whisk together the vinegar and mustard, add 1 teaspoon of the anchovy, and mash with the whisk until smooth. Whisk in the garlic-flavored oil, the cooked garlic, and remaining anchovy. Season with salt and pepper.
• Brush both sides of the bread with the remaining 1/4 cup oil and season with salt and pepper. Arrange the bread in a single layer on a baking sheet and bake until lightly toasted -- about 5 minutes. When cool enough to handle, rub one side of each slice with the remaining raw garlic clove.
• Peel the eggs and separate the yolks from the whites. With the back of a spoon or a rubber spatula, push the yolks through a fine sieve into a bowl. Wash and dry the strainer and repeat with the whites.
• Choose 6 large Romaine spears and slice them crosswise into 1/4-inch thick ribbons. In a large bowl, toss the remaining whole leaves with the dressing. Arrange the leaves on salad plates. Toss the lettuce ribbons in the residual dressing and set the ribbons on top of the spears. Sprinkle with the whites and yolks and arrange the toast on the plate. Top the toast with the Parmesan shavings.

Steps:

• In a blender purée garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified and season with salt and pepper.
• In a bowl toss romaine with dressing, 1/4 cup Parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining Parmesan curls.

Steps:

• Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with extra-virgin olive oil.
• Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing.
• Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve.
• In a small bowl combine the olives and anchovies.

Steps:

• Pound garlic with salt to as smooth a paste as possible with mortar and pestle.
• Add anchovies and pound to a paste.
• Add lemon juice and stir vigorously with pestle to incorporate.
• Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.
• Toss romaine with dressing in a large bowl and grind pepper over it.
• COOKS' NOTE: If you don't have a mortar and pestle, mince garlic, then mash to a paste with salt using flat side of a large heavy knife. Add anchovies and mash into paste with knife. Whisk together anchovy paste and lemon juice in a small bowl, then add oil in a very slow stream, whisking until combined well.

Steps:

• Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
• Toss lettuce with dressing, then with cheese.

Steps:

• Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
• Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)

Steps:

• Combine lemon juice and mustard in small bowl. Gradually whisk in olive oil. Add chopped anchovies. Season dressing with salt and pepper.
• Place lettuce in large bowl. Add dressing and toss to coat.

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
• Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.