Romaine Salad with Anchovy Dressing and Parmesan
Photo by John Kernick
Ingredients
- 3 hearts of romaine
- ¼ cup extra-virgin olive oil
- 1 teaspoon white-wine vinegar
- 2 tablespoons fresh lemon juice
- 6 ounces Parmigiano-Reggiano
- 5 flat anchovy fillets
- 2 small garlic cloves
Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil. Toss lettuce with dressing, then with cheese.
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