Heart of Romaine & Watercress with Basil Anchovy Sauce

This is a composed salad, meaning every element gets placed with intention rather than tossed in a bowl. Halved hearts of romaine rest on crisp Belgian endive spears, with peppery watercress tucked at the base and quartered cherry tomatoes arranged on top.

The star is the basil anchovy sauce pooled on each plate before anything else goes down. That briny, herby base coats every bite as you eat your way through the greens. It’s the kind of dressing that turns a simple salad into a first course worth remembering.

Plating matters here. Each ingredient gets its own position, so use your best salad plates and take the extra minute to arrange things neatly. The visual impact is part of the experience.

Chef Tips

• Wash and thoroughly dry every green. Water clinging to romaine or endive dilutes the anchovy sauce and makes the salad soggy.
• Remove the seeds from the cherry tomatoes as directed. They add unwanted moisture to a carefully composed plate.
• Bring the sauce to room temperature before plating. Cold sauce straight from the fridge won’t spread evenly.

Variations

• Caesar riff: Add shaved Parmesan and croutons on top for a Caesar-meets-composed hybrid.
• Grilled romaine: Char the halved hearts briefly on a hot grill before plating for smoky depth against the briny sauce.