Wilted Romaine And Red Onions

• 4 bunches baby Romaine or one medium head regular Romaine lettuce
• 1/2 cup sliced mushrooms
• 2 tablespoons red wine vinegar
• 1 teaspoon anchovy paste
• 6 tablespoons extra-virgin olive oil
• 1 large red onion, in thin slices
• 1 13 cups toasted croutons
• Freshly ground black pepper

1. If using baby Romaine, the leaves can be pulled off the core and placed directly in the salad bowl.
2. With a regular head of Romaine, trim any unattractive outer leaves from the lettuce, remove the core, rinse the leaves and dry them.
3. Tear them into bite-size pieces and place them in the salad bowl.
4. Add the mushrooms.
5. Beat together the vinegar and anchovy paste.
6. Beat in two tablespoons of the olive oil and set aside.
7. Beat the remaining four tablespoons of oil in a large skillet.
8. Add the onions and saute over medium high heat until they have just wilted and lost their raw sharpness.
9. Add the croutons and toss in the skillet to coat them lightly with the oil.
10. Remove the skillet from the heat.
11. Add the vinegar, anchovy paste and oil mixture to the skillet, stir, then immediately pour the contents of the skillet over the lettuce.
12. Season with pepper, toss and serve at once.

baby romaine, mushrooms, red wine vinegar, anchovy paste, extravirgin olive oil, red onion, croutons, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6988 (may not work)