Romaine with Garlic Lemon Anchovy Dressing recipe

6 servings

1 clove garlic, minced

2 anchovy fillets, rinsed

2 teaspoons fresh lemon juice

1/4 cup extra virgin olive oil

1 head romaine lettuce

1/4 pound Parmesan cheese

salt and pepper to taste

Separate romaine leaves.

Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.

With a vegetable peeler, shave 1/3 cup parmesan curls.

In a blender puree garlic and anchovies with lemon juice.

With motor running add oil in a stream until dressing is emulsified.

Season with salt and pepper.

In a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste.

Divide salad between 2 plates and sprinkle with remaining parmesan curls.