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Under 30 Minutes

Romaine Salad with Anchovy Dressing


With just a hint of anchovy, this perfectly balanced dressing is salty but not overwhelming. Toss it with whatever greens you have on hand for a quick, easy way to enliven any salad.

  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, October 2010


  • 1/4 cup extra-virgin olive oil
  • 1 small shallot, finely chopped
  • 1 small garlic clove, minced
  • 1/4 cup red-wine vinegar
  • 2 anchovy fillets, finely chopped
  • 1 large head romaine lettuce, cut crosswise into 1/4-inch-thick shreds


  1. Heat oil in a small saucepan over medium heat. Cook shallot and garlic until just turning translucent, about 2 minutes. Stir in vinegar and anchovies, and remove from heat. Let cool.

  2. Toss lettuce with dressing just before serving.

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