Romaine Salad with Garlic Dressing

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
This garlicky dressing is terrific simply tossed with romaine lettuce, but any sturdy lettuce you have on hand will do—particularly radicchio or escarole.


  • 2 head(s) garlic, whole bulb
    small, separated into cloves
  • 1/2 cup(s) broth, chicken, less sodium
    or vegetable broth
  • 3 tablespoon vinegar, white wine
    or cider vinegar
  • 1 1/2 tablespoon oil, olive, extra-virgin
  • 1 1/2 teaspoon mustard, Dijon
  • 2 fillet(s) anchovies
    rinsed and patted dry
  • salt
    to taste
  • pepper, black ground
    to taste
  • 8 cup(s) lettuce, romaine
    washed, dried and torn
  • 1 small onion(s), red
    sliced and separated into rings
  • 2 tablespoon cheese, Parmesan
    freshly grated


  • 1

    To make dressing: Bring unpeeled garlic cloves and broth to a simmer in a small saucepan over medium-low heat. Reduce heat to very low, cover and cook until the garlic is tender, about 15 minutes. Remove the garlic with a slotted spoon to a plate to cool for 2 minutes, reserving the cooking liquid. Add enough water to the cooking liquid to measure 1/4 cup.

  • 2

    Squeeze the cooled garlic pulp out of the skins into a blender or food processor. Add the reserved cooking liquid, vinegar, oil, mustard and the 2 anchovies; process or blend until smooth. Season with salt and pepper.

  • 3

    To make salad: Combine lettuce, onion and the dressing in a large bowl. Toss well and top with the 6 anchovies, Parmesan cheese and pepper.

Source: Eating Well
Nutritional Information Amount Per Serving
  • Calories127
  • Total Fat7g
  • Saturated Fat1g
  • Sodium460mg
  • Carbohydrates11g
  • Dietary Fiber3g
  • Protein6g
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