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Ingredients
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Salad
Creamy Lemon Garlic Dressing
Method
Salad
- 1
Prepare Romaine
Wash romaine hearts under cold water, shake off excess water and spin dry in a salad spinner or pat dry with towels. Trim the stem ends and chop or tear leaves into large bite-sized pieces (about 3 cups packed). Place in a large serving bowl and chill briefly if desired.
- 2
Add Cheese
Reserve about 2 tablespoons of the grated Grana for finishing. Add the remaining grated Grana (about 7/8 cup) to the romaine and toss lightly to begin coating the leaves.
- 3
Season
Just before serving, grind approximately 1 teaspoon of black pepper over the dressed salad and toss once more. Serve with lemon wedges on the side for guests who want extra brightness.
Creamy Lemon Garlic Dressing
- 4
Make garlic paste
Place the minced garlic and a pinch of kosher salt on a cutting board. Use the flat side of a chef’s knife to press and scrape the garlic into a smooth paste. This mellows sharpness and distributes flavor evenly.
- 5
Whisk base
In a medium bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, anchovy paste (if using), lemon juice, lemon zest, honey (if using) and the garlic paste. Whisk until smooth and homogeneous.
- 6
Emulsify
While whisking continuously, slowly stream in the extra-virgin olive oil to emulsify the dressing. Continue whisking until the dressing is glossy and slightly thickened.
- 7
Adjust seasoning & consistency
Taste and add kosher salt and freshly ground black pepper to preference. If the dressing is too thick, whisk in cold water 1 tablespoon at a time (up to 2 tablespoons) until it reaches a pourable, clingy consistency that will coat the romaine.
- 8
Combine dressing with salad
Pour about 3 to 4 tablespoons of dressing over the prepared romaine and grated cheese in the serving bowl. Toss gently but thoroughly with clean hands or tongs, ensuring leaves are evenly coated. Taste a leaf; add more dressing (in 1 tablespoon increments) if needed.
- 9