 | | Directions | | Whisk anchovy paste, mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings with salt and black pepper, to taste. In a large bowl, combine lettuces, cucumber, green onions, carrots and tomato. Drizzle with dressing and gently toss to coat the leaves. |
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Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 4
|  | | Ingredients | | - | | 1 teaspoon anchovy paste |
| - | | 1 teaspoon Dijon mustard |
| - | | 2 tablespoons red wine vinegar |
| - | | 5 tablespoons canola oil |
| - | | salt and freshly cracked black pepper, to taste |
| - | | 4 cups Romaine lettuce, shredded |
| - | | 1 cucumber, diced |
| - | | 2 green onions, chopped |
| - | | 1/2 cup carrots, shredded |
| - | | 1 tomato, diced |
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