Romaine Salad With Anchovy Vinaigrette
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 4 anchovies chopped
- Salt to taste
- Freshly-ground black pepper to taste
- 1/3 large romaine lettuce head torn bite size
Combine lemon juice and mustard in small bowl. Gradually whisk in olive oil. Add chopped anchovies. Season dressing with salt and pepper.
Place lettuce in large bowl. Add dressing and toss to coat.
This recipe yields 2 servings.