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Keto Salads

Romaine with Garlic Lemon Anchovy Dressing

There’s something incredibly satisfying about a crisp, cool salad that doesn’t skimp on flavor. This romaine with garlic lemon anchovy dressing is my go-to when I want a quick keto meal that feels indulgent. The anchovy-garlic blend creates a rich, umami-packed dressing that elevates simple greens into a restaurant-worthy dish. It’s ready in minutes and perfect for anyone following a low-carb lifestyle.

15 min Prep time 0 min Cook time 15 min Total time 2 Servings 380 Calories
Romaine with Garlic Lemon Anchovy Dressing

Ingredients

  • clove garlic, minced
  • anchovy fillets, rinsed and patted dry
  • teaspoons fresh lemon juice
  • /4 cup extra virgin olive oil
  • head romaine lettuce
  • /4 pound Parmesan cheese
  • salt and pepper to taste

Instructions

  1. Step 1

    I start by preparing the romaine: separate the leaves, cut crosswise into ½-inch pieces, wash well, and spin dry. Set aside. For the dressing, I toss the minced garlic and anchovy fillets into a blender with the lemon juice. Blend until smooth, then with the motor running, slowly drizzle in the olive oil until the mixture turns creamy and emulsified. Season with a pinch of salt and pepper. In a large bowl, combine the crisp romaine with the dressing, then toss gently to coat every leaf. Add about ¼ cup of shaved Parmesan curls and toss again. Divide the salad between two plates, then top each with the remaining Parmesan curls. Finish with a crack of fresh black pepper and serve immediately. It’s that easy—and every bite is packed with robust flavor.

Chef's Tip

For the best texture, make sure your romaine is completely dry—watery leaves dilute the dressing. I also recommend using room-temperature anchovies and oil for a smoother blend. If you’re short on time, anchovy paste works in a pinch; use about ½ teaspoon per fillet.

Storage Tips

This salad is best enjoyed immediately, but if you have leftovers, store the undressed romaine and dressing separately. The dressing will keep in an airtight jar in the fridge for up to 5 days. Avoid refrigerating dressed lettuce as it will wilt quickly.

Variation Tips

Turn this into a heartier meal by topping it with grilled chicken thighs or seared shrimp. For a different flavor profile, swap the Parmesan for crumbled feta and add a handful of kalamata olives. You can also use baby kale or arugula instead of romaine for a peppery bite.

Frequently Asked Questions