Make-Your-Own Salad with Lemon Garlic Dressing

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Dressing:
  • 1 garlic clove
  • 1 teaspoon salt
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons white-wine vinegar
  • 1/2 teaspoon freshly grated lemon zest
  • Freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • Salad:
  • 1 bunch broccoli
  • 3 hearts romaine
  • 4 carrots
  • 1 red onion
  • 1 can anchovy fillets
Directions

To make the Dressing: Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.)

To make the Salad: Cut 1-inch florets from broccoli, reserving remainder for another use. Separate romaine into leaves. (Broccoli and romaine may be prepared 1 day

ahead and chilled in airtight containers.)

Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Plunge broccoli into ice water to stop cooking and drain well.

Peel carrots and finely shred with a mandolin or other manual slicer or in a food processor. Halve onion lengthwise and slice very thin crosswise.

Arrange vegetables and anchovies decoratively on platters and in serving bowls and pour dressing into a cruet.


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