| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 rounded teaspoon anchovy paste
- 2 teaspoons Dijon mustard
- 1 clove garlic, grated or minced
- 1 teaspoon Worcestershire sauce
- 1 lemon
- 1/3 cup extra-virgin olive oil
- 1/2 cup grated Romano cheese
- Coarse black pepper
- 2 small heads or 1 large head escarole, coarsely chopped or torn
- 1 head Treviso (long leaf radicchio) coarsely chopped or torn
- 1 cup store-bought good quality croutons or 2 to 3 slices semolina bread, toasted and cubed
Instructions
- Combine the anchovy paste, mustard, garlic, Worcestershire and lemon juice, stream in olive oil to form dressing then stir in cheese and lots of black pepper. Add lettuce and croutons or cubed toasted bread and toss to combine.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 271 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 18 mg |
| Sodium | 373 mg |
Reviews
From a 12-year old to a 78-year old, we all loved this salad. The lemony dressing was beautifully tangy. I used romaine and radicchio sliced thin (couldn’t find escarole) and threw in a few strips of dark green spinach.
Great. It went amazingly with roast chicken.
Definitely a 5-star fabulous dressing!
What a wonderful dressing! I love the use of the bitter greens, they provide such a beautiful foil for the dressing and are a nice change of pace from your standard romaine or spinach salad. Tip: if you can’t find the greens in bulk at your supermarket, just buy a bag of pre-mixed greens that include at least one of the greens. I used a “Santa Barbara blend” that had both radicchio and escarole in it, along with some other lettuces, and it was fantastic.
I substituted Parmigiano Reggiano cheese, and just used romaine lettuce. Very tasty dressing and I will be using again. Next time I will try the recipe as written. I’m sure it will be even better. Husband loved it.
Made just the salad dressing and it is now my go to salad dressing recipe!
I was skeptical about this recipe, since egg yolks aren’t used, but it tastes like a classic caesar dressing. I used parmasan instead of romano cheese, because that’s what I had in my fridge. I also used half the amount, of cheese, and can’t see the dressing needing any more than 1/4 cup. My husband and I both loved this, and I will definitely make this again. Thanks Rachel!