This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Romaine With Anchovy Caper Vinaigrette
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- #4368
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons balsamic vinegar
1 tablespoon minced drained anchovy fillets
1/3 cup olive oil
1 teaspoon fennel seeds, crushed
1 head romaine lettuce, rinsed, spun dry, torn in bite-sized pieces
1/4 cup minced fresh parsley leaves
1 tablespoon drained capers
salt and pepper, to taste
directions
In a small bowl, whisk together the vinegar, the anchovies, the fennel seeds, and salt and pepper to taste. Add the oil in a stream, whisking. Continue to whisk until the vinaigrette is emulsified.
In a salad bowl, toss the romaine with the vinaigrette. Sprinkle the salad with the parsley, the capers, and any additional salt or pepper to taste.
added by
oodb
nutrition data
Nutritional data has not been calculated yet.
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