Ides of March Sandwich

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30 minutes 6 Servings Print RecipeEmail Recipe


2largeheads romaine lettuce (leaves separated, rinsed and patted dry)
3 anchovy fillets (drained)
3⁄4cupheavy cream
3tablespoonlemon juice
5tablespoonunsalted butter
1⁄2cupgarlic croutons (for vegetable variation)
1⁄2cupparmesan cheese (freshly grated)
  salt and ground black pepper (to taste)


Cut away to thick central core of each remain leaf in a deep V.

Heat a large stock pot of lightly salted water to boiling. Add the lettuce leaves, reduce heat, and simmer for 8 to 10 minutes.

Draining cool the lettuce under cold water. Squeeze lettuce, and for the time, to remove as much water as possible from the leaves.

Purée the lettuce and anchovies in a food processor fitted with a steel blade.

Add the cream, 2 tablespoons lemon juice, and salt and pepper to taste. Process until blended. Taste and adjust the lemon juice, salt, and pepper if necessary.

Melt the butter in a medium-size saucepan. Add the lettuce purée and simmer over low heat until heated through.

Place about 1/2 cup the purée on each serving plate and sprinkle with croutons and cheese or make into a sandwich over split, toasted French bread.

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