How to Make It
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.
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.
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.