Everyone will ask you for the recipe and they won’t even know about the anchovies!
Don’t fear the anchovy! They provide amazing salty flavor (not fishy) and are full of omega 3’s and protein. This is a crowd pleasing easy salad you can make ahead with my dad’s (Rabbit is his nickname) method of mixing the dressing in the bottom of your salad bowl (preferably wood) along with the avocados (if using- they impart a wonderful creaminess to the dressing). Then place salad greens on top and keep chilled until serving time. Then toss salad at the last minute and your greens remain crisp and fresh tasting- not soggy (a common mistake I can’t stand).
Ingredients:1 large or 4 small heads fresh Romaine lettuce ripped into pieces
1 or 2 Avocados sliced (optional)
Parmesan cheese shavings (optional)
Dressing ingredients: 2-3 Anchovies or 1 tsp anchovy paste
1 fresh Garlic clove pressed through a garlic press
Lemon juice of half a lemon
a dash of Worcestershire sauce
Fresh cracked Pepper- lots of it!
Sea Salt to taste
Mayo or aioli -1 tbsp
Extra virgin olive oil (4x the amount of lemon juice)
In the bottom of a large salad bowl smash the anchovies and garlic with a fork then add remaining dressing ingredients and mix well. Add avocados so they can marinate in the dressing and keep their color. Place washed, dried greens on top and keep chilled until serving time. Don’t toss the salad until you are about to eat it!Shave Parmesan with a vegetable peeler to get nice long peels on each serving or pass around to each guest.