Ingredients for Ila's Salad With Lemon Garlic Dressing
- 2 cloves garlic
- 1 1/2 teaspoons salt
- 1/4 cup fresh lemon juice
- White Wine Vinegar (not used in recipe)
- zest of 1 lemon
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup extra virgin olive oil
- 1 pound broccoli
- 1 head romaine lettuce
- 2 medium carrots
- 1 small red onion
- 2 ounces oil-packed anchovy fillets
- 1/4 cup grated Swiss cheese
- 2 tablespoons red wine vinegar
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How to Make Ila's Salad With Lemon Garlic Dressing
- **Make the Lemon Garlic Dressing:** Mince 2 cloves of garlic and mash to a paste with 1/2 teaspoon of salt.
- In a bowl, whisk together the garlic paste, 1/4 cup fresh lemon juice, 2 tablespoons red wine vinegar, zest of 1 lemon, and 1/4 teaspoon black pepper. Whisk in 1/2 cup extra virgin olive oil until emulsified.
- **Prep the Vegetables:** Cut 1 pound of broccoli into 1-inch florets, reserving the stems for another use. Separate 1 head of romaine lettuce into leaves.
- (Optional: Broccoli and romaine can be prepped 1 day ahead and chilled in airtight containers.)
- Prepare an ice bath: Fill a large bowl with ice and cold water.
- **Blanch the Broccoli:** In a large saucepan of boiling salted water (add 1 teaspoon salt), cook broccoli florets until crisp-tender, about 3 minutes. Drain in a colander.
- **Shock the Broccoli:** Immediately plunge the broccoli into the ice bath to stop the cooking process. Drain well and set aside.
- **Prep Remaining Vegetables:** Peel 2 medium carrots and finely shred using a mandolin or food processor. Halve 1 small red onion lengthwise and thinly slice crosswise.
- **Assemble the Salad:** Arrange the blanched broccoli, shredded carrots, and thinly sliced red onion decoratively on a platter or in serving bowls. Top with 2 ounces of oil-packed anchovy fillets, arranged decoratively. Sprinkle with 1/4 cup grated Swiss cheese.
- **Serve:** Drizzle the lemon garlic dressing over the salad just before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
24g
Fat
15g
Carbs
5g
