Attention garlic lovers – this is the salad for you! My father taught me this recipe that uses just the right amount of citrus to offset the brine in the anchovies. Served with freshly made bacon and grated cheese, it is packed with flavor.
Ingredients
1-2 heads romaine lettuce
1-2 clove garlic
1/2 tsp salt
1 piece anchovy
2 tsp capers
1/2 tsp Dijon mustard
1/2 lemon, juiced
2 tbsp wine vinegar
1/2 tsp fresh ground pepper
1/4 cup olive oil
3 slices bacon
Parmesan cheese
Wash and cut the lettuce into 1” pieces (by hand or with a knife). Use a salad spinner to remove excess water. Set aside.
Cook the bacon until crisp and crumble into pieces. Set aside. Using a mortar and pestle, crush the garlic cloves (use 2 for a stronger garlic flavor). Add the capers and crush again, then add the anchovy and crush once again. You should have a rough paste when done. For a smoother paste, you can use a food processor.
Transfer the crushed garlic mix to a mixing bowl and add the mustard, lemon juice, vinegar, pepper, and oil. Mix well. Pour the dressing onto the lettuce and toss to dress the salad. Add the reserved bacon bits and parmesan and serve. Croutons may also be added to the salad if desired.
Makes 4 to 6 servings.
Patataki 