Cook Along with Chef Deniz: UBC Farm’s Romaine Salad

UBC Farm’s Romaine Salad With Bagna Cauda Dressing, Parmesan And Herbs

Yields: 2 portions.

Ingredients:

• 1/2 head of romaine, outer leaves removed, cut lengthwise
• 1 small can of anchovies
• 5 cloves of garlic, thinly sliced
• 5 stalks of green onions
• 2 sprigs of thyme
• 100ml extra virgin olive oil
• 75ml parmesan reggiano, chunk
• 150ml mixed fresh herbs, mint, dill, parsley, green onion, tarragon, savoury, cilantro etc.
• 50ml white wine vinegar
• 15ml dijon mustard
• 1 lemon, juiced and zested

Instructions:

1. In a small sauce pot combine garlic, thyme, chopped anchovies and olive oil, cook over medium low flame until everything is soft and fragrant with light brown colour, around 30 minutes. Take off the heat and cool down for 5 minutes. Pour in a blender, add vinegar and mustard. Blend until smooth, adjust seasoning. In a large bowl add 75ml of dressing, pinch of salt, lemon zest and juice and 75ml grated parmesan.
2. Season with black pepper. Transfer into a bowl and top with more freshly grated parmesan.

Prep Time: 15 Minutes

Cook time: 30 Minutes