Romaine Salad With Anchovy Vinaigrette

This is a simple recipe that I have adapted from Bon Appetit. The anchovies are not "in your face" noticeable, but give a sutble flavor. The tomatoes and crutons give colour and crunch. Before using anchovies, I run them under warm water to get all the oil and spines off, then pat dry with paper towel

• Ready In: 15 mins
• Serves: 2-3

Ingredients

• Dressing

• 1  garlic
• 3  anchovies, washed
• 1  tablespoon fresh lemon juice
• 1  teaspoon Dijon mustard (heaping if desired)
• 3  tablespoons olive oil
• 2  tablespoons parmesan cheese
•  salt and pepper

• Salad

• 1  small romaine lettuce, washed and torn into bite size pieces
• 8  cherry tomatoes, cut in half
• 1⁄4-1⁄2 cup crouton (optional)

Directions

1. In a blender or food processor, add the garlic and anchovies and chop. Add the rest of the ingredients for the dressing and combine. Season with salt and pepper.
2. Place lettuce in a bowl and add the tomatoes and crutons. Toss with the dressing ~ or ~ toss the lettuce with the dressing and place the lettuce on the plates. Dress with the tomatoes and crutons.