© Tina Rupp
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Chef Way At Custom House, the salty and piquant anchovy- and-Parmesan dressing for this salad gets pounded by hand in a mortar with a pestle, then tossed with lettuce and home-roasted pimiento peppers. Easy Way A blender does the work of the mortar and pestle. Store-bought roasted peppers, instead of home-roasted ones, are combined with the crunchy greens.    More Crab Recipes  

How to Make It

Step 1    

In a blender or mini processor, combine 4 of the anchovies with the garlic, vinegar, mustard and Worcestershire sauce and puree until smooth. With the machine on, add the olive oil and blend until incorporated. Season the vinaigrette with salt and pepper; add the Parmesan and blend briefly.

Step 2    

In a large bowl, gently toss the crab, chives, tarragon and red pepper with the vinaigrette. Add the romaine and toss. Transfer to plates, top with the remaining 4 anchovies and serve.

Notes

Marinated white anchovies are available at Italian markets, specialty food stores and in the deli case at some supermarkets.

One Serving 285 cal, 18 gm Total Fat, 3 gm Saturated Fat, 3 gm Carbohydrates, 1 gm Fiber.

Suggested Pairing

Minerally, complex Chardonnay from Napa Valley.

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