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Prep time
20 minutes
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Serves
4 to 6
Author Notes
Reprinted with permission from Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing.
—Food52
Ingredients
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5
garlic cloves
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5
anchovy fillets
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3 tablespoons
Dijon mustard
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1 tablespoon
black peppercorns
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1/4 cup
red wine vinegar
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5 dashes
Tabasco
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1 tablespoon
Worcestershire sauce
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Juice of 1 lemon
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1 cup
plain yogurt
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1/2 cup
grated Parmigiano-Reggiano, plus ¼ cup for finishing
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3
hearts of romaine, outer leaves discarded, cored to separate and wash leaves
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Cracked black pepper
Directions
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Place the garlic, anchovies, mustard, black peppercorn, red wine vinegar, Tabasco, Worcestershire, and lemon juice in a blender. Blend on medium-high speed until a paste is formed and the garlic and peppercorns are completely crushed and blended. Transfer to a mixing bowl.
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Gently fold in the yogurt and ½ cup Parmigiano-Reggiano. I like my dressing thick, but you can thin it
out a touch by adding a drop or two of water.
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Place the clean, dry romaine leaves in a large mixing bowl. Add ½ cup dressing and use your hands to
gently mix until all the leaves are coated. (Store the rest of the dressing in a tightly sealed container in the
fridge and keep on hand for the week.)
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Top with the remaining grated Parmigiano and a few twists of black pepper.
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