Recipe courtesy of Gourmet Magazine

Make-Your-Own Salad with Lemon Garlic Dressing

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 8 to 10 servings
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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


1 bunch broccoli

3 hearts romaine

4 carrots

1 red onion

1 can anchovy fillets


  1. 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.)
  2. 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
  3. ahead and chilled in airtight containers.)
  4. 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.
  5. 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.
  6. Arrange vegetables and anchovies decoratively on platters and in serving bowls and pour dressing into a cruet.