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servings:

With just a hint of anchovy, this perfectly balanced dressing is salty but not overwhelming. Toss it with whatever greens you have on hand for a quick, easy way to enliven any salad.

• 1/4 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 small garlic clove, minced
• 1/4 cup red-wine vinegar
• 2 anchovy fillets, finely chopped
• 1 large head romaine lettuce, cut crosswise into 1/4-inch-thick shreds

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