Romaine and Watercress Salad with Anchovy Vinaigrette Recipe

Romaine and Watercress Salad with Anchovy Vinaigrette Recipe

  • 1 small head romaine lettuce
  • 2 bunches watercress, large stems discarded
  • 1/2 teaspoon anchovy paste
  • 1/2 teaspoon Dijon mustard
  • Salt (optional)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • Freshly ground black pepper, to taste
  1. Wash and spin-dry the romaine and watercress.
  2. Combine the anchovy paste, mustard, and salt, if desired, in a salad bowl. Add the vinegars and mix with a fork. Add the olive oil slowly while whisking constantly. Taste for seasoning, adding more salt, pepper, vinegar, or oil to taste. When ready to serve, add the romaine and watercress, and toss to coat.
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