Romaine Salad with Anchovy Toast and Parmesan

Name: Romaine Salad with Anchovy Toast and Parmesan
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lbs (680 g) romaine lettuce hearts, washed, dried thoroughly, and torn into bite-sized pieces; 4 oz (115 g) day-old baguette or ciabatta, cut into ½-inch thick diagonal slices; 2 cloves (10 g) garlic cloves, peeled and halved; 8 fillets (40 g) anchovy fillets packed in olive oil, drained (reserve 1 tbsp oil), mashed to a paste; 3 tbsp (45 ml) fresh lemon juice; 5 tbsp (75 ml) extra-virgin olive oil; ½ tsp (2½ g) Dijon mustard; ½ medium (25 g) shallot, minced; to taste kosher salt; to taste freshly ground black pepper; 2 oz (60 g) Parmigiano-Reggiano, shaved into thin curls with a vegetable peeler

From the MyKitchenBank Kitchen

A vibrant, simple Italian salad celebrating crisp romaine, salty anchovies, and aged Parmigiano-Reggiano. Toasted bread rubbed with garlic and topped with anchovy paste provides crunch and savory depth, while a bright lemon vinaigrette ties everything together. Quick to assemble, elegant enough for a dinner starter.

Prep: 15 min
Cook: 8 min
Wait: 5 min
Total: 28 min
Makes: 4 servings

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Steps

Before you start

Preheat oven to 400°F (200°C)
Wash and dry romaine lettuce thoroughly
Have Parmigiano-Reggiano at room temperature for easier shaving

1
Toast the breadOven 400°F / 205°C
- Arrange bread slices on a baking sheet in a single layer.
- Drizzle lightly with 1 tbsp of the reserved anchovy oil, then toast at 400°F (200°C) for 6–8 minutes, stirring halfway through, until golden and crisp at the edges but still holding some chew in the center.
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Ready when: Golden brown, crisp edges, and fragrant
Tip: Don't over-toast—the bread should still have structure to hold the anchovy paste without crumbling
2
Rub bread with garlic
- Remove toast from oven and while still warm, rub each piece with the cut side of the halved garlic clove.
- You'll see the garlic oils transfer to the bread's surface.
- Use both halves to evenly coat all pieces.
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Ready when: Bread shows visible garlic residue and smells of garlic
Tip: Rub while bread is still warm so the garlic flavors better penetrate and adhere
3
Spread anchovy paste
- Spread the mashed anchovy paste evenly across the top of each warm garlic toast, using about ½ tsp per slice.
- The warmth of the bread helps the anchovy melt slightly into it.
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Ready when: Anchovies are evenly distributed and glistening
Tip: Mash the anchovies thoroughly so they spread smoothly without lumpy bits
4
Make the vinaigrette
- In a small bowl, whisk together the minced shallot, Dijon mustard, lemon juice, and a pinch each of salt and pepper.
- Let sit for 1 minute to soften the shallot, then slowly drizzle in the extra-virgin olive oil while whisking until emulsified and creamy.
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Ready when: Vinaigrette is pale, thick, and creamy; no visible separation
Tip: Add the oil in a thin stream while whisking—this creates an emulsion that clings to the greens better than a separated dressing
5
Dress the salad
- Place torn romaine in a large salad bowl.
- Drizzle with about three-quarters of the vinaigrette and toss gently but thoroughly, coating all leaves.
- The greens should glisten without looking drowned.
- Add more dressing if needed.
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Ready when: All romaine pieces are lightly coated and glistening
Tip: Don't overdress—start with less and add more if the salad seems dry. Overdressed lettuce wilts and becomes soft
6
Plate and top
- Divide dressed romaine among four serving plates or bowls.
- Arrange 2 anchovy toasts on each plate, leaning them against the greens or placing them alongside.
- Scatter the shaved Parmigiano-Reggiano curls over the top of each salad, covering the greens and toast.
- Season with a light grind of black pepper and a pinch of sea salt if desired.
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Ready when: Salads are evenly arranged with cheese curls distributed throughout
Tip: Use a vegetable peeler or cheese slicer for Parmigiano curls—they add elegance and melt slightly when they touch the warm greens

Good to know

Tips

To ensure crispy toast that doesn't turn soggy, serve anchovy toast warm and place it on the plate just before eating, or serve it on the side for diners to dunk or eat separately
Mash anchovies with a fork on a cutting board or in a bowl—the oil will help them break down into a smooth paste. If using salt-packed anchovies, rinse and pat dry first
For a main-course salad, add grilled chicken, white beans, or hard-boiled eggs to make it more substantial
The salad is a showcase for quality ingredients—use imported Parmigiano-Reggiano, good olive oil, and fresh anchovies for the best flavor

Make ahead

Vinaigrette can be made up to 4 hours ahead and stored in a jar at room temperature. Shake well before using. Toast and anchovy spread can be made up to 2 hours ahead and kept in an airtight container at room temperature; rewarm in a 300°F (150°C) oven for 3 minutes before serving if desired.

Storage & reheating

Best served immediately after assembly. Dressed salad will wilt if left for more than 15 minutes. Uneaten anchovy toast keeps in an airtight container at room temperature for up to 2 days and can be crisped in a 300°F (150°C) oven for 5 minutes. Salad is not freezer-friendly.

Substitutions

romaine lettuce hearts → Butter lettuce or endive. Butter lettuce is milder and slightly less sturdy; endive offers a pleasant bitter note. Both work well with the salty, briny flavors of the dressing and topping.
day-old baguette or ciabatta → Sourdough or whole-grain bread. Sourdough brings a tanginess that complements the anchovies; whole-grain adds nuttiness. Adjust toasting time slightly—whole grain may need 1–2 minutes more.
anchovy fillets packed in olive oil → Canned or jarred capers (1.5 tbsp rinsed), mixed with ½ tsp anchovy paste or miso. If you dislike anchovies, this blend provides salty, umami depth without fishy intensity. Mash and spread the same way.
Parmigiano-Reggiano → Pecorino Romano or aged Asiago. Pecorino is slightly saltier and sharper; Asiago offers a nuttier profile. Both pair beautifully with anchovies.