Romaine salad with anchovies and parmesan
8 servings
15 minutes
Romaine salad with anchovies and parmesan is an elegant dish reflecting the traditions of Italian cuisine. Its roots trace back to the Mediterranean, where anchovies and olive oil became essential ingredients. The salad's flavor is rich and balanced: salty anchovies harmonize with a zesty dressing made from garlic and lemon juice, while the crunchy romaine leaves are complemented by delicate notes of parmesan. This salad is perfect as a light yet nutritious dish that refreshes on hot days. It makes a wonderful appetizer for pasta or fish dishes, highlighting the depth of Italian gastronomic traditions.
1
Blend anchovies, garlic, lemon juice, vinegar, and a pinch of pepper with olive oil.
- Anchovies: 5 piece
- Garlic: 2 cloves
- Lemon juice: 2 tablespoons
- White wine vinegar: 1 tablespoon
- Ground black pepper: pinch
- Olive oil: 45 ml
2
Tear the salad by hand, place it on a plate. Drizzle with dressing and sprinkle with parmesan cheese.
- Romano lettuce: 3 bunchs
- Olive oil: 45 ml
- Parmesan (Parmigiano Reggiano): 170 g
