Ila's Salad With Lemon Garlic Dressing

READY IN: 30mins
Recipe by Hill Family

Serve this salad with "Ila's Souvlakia". This originally came from Food Network ... Ila has spiced it up a bit!

Top Review by Halcyon Eve

This was a very good, flavorful salad. I made a few minor alterations to speed up preparation: I used a bag of chopped hearts of romaine, pre-shredded carrots, and built it in a large salad bowl. I also used only a few slices of red onion as my onion was huge. I layered romaine, carrot shreds, broccoli florets, red onion, anchovies, and shredded cheese (I used Emantaler). I poured dressing over the salad, and left some for people to add if they wanted it more heavily dressed. The salad had a bold flavor that paired well with our grilled steaks. The dressing complemented the flavors very well; I reduced the zest a little (I was hurrying), but I think next time I'll use the full amount. All in all, DH & I enjoyed this very much (DS less so, but what can you expect from a 5yo?). Thanks so much for posting, Hill Family! Made for Everyday is a Holiday tag game.

Directions

  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 sprinkling with swiss cheese and pour dressing into a cruet.

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