Dijon Anchovy Dressing over Baby Romaine....

By coffeefoodwritergirl • May 11, 2010 • 0 Comments

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Author Notes: I created this dressing/recipe with leftovers I had laying around a few months ago...a little fresh garlic, an egg yolk, some anchovies, a little vinegar, some lemon, salt and pepper. And after it was created and I had poured it over a little baby romaine and tomatoes I thought -- wow! this is a cheese-less Ceaser salad! It is rich and delicious without the cheese. Of course, if you want the cheese, grate a little fresh parmesan over top. - coffeefoodwritergirl

Serves 4-6

1 heaping tablespoon dijon mustard
1 egg yolk
juice of half a lemon
1/4 cup good quality extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large clove garlic -- crushed
5 anchovy filets -- chopped/smashed
5 ounces baby romaine
2 green onions -- chopped
1 cup cherry or grape tomatoes -- sliced in half

Whisk mustard, egg yolk, lemon, olive oil, vinegar, salt, pepper, garlic and anchovy together in medium bowl. Set aside.
Place baby romaine, tomatoes and green onion together in large bowl. Toss lightly.
Add dressing and toss to coat. Serve immediately. (Sprinkle grated parmesan over if desired).