3 to 4 medium garlic cloves - crushed
1/4 cup fresh lemon juice
1/4 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce
1 tablespoon anchovy paste
1/4 cup fresh grated Parmigiano Reggiano
1 cup extra virgin olive oil
12 whole anchovy filets
1 head of romaine lettuce
In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper,
Worcestershire sauce, dijon mustard, anchovy paste and cheese until well blended and salt is
Slowly add the oil in a thin stream
until it is incorporated.
Dressing should have a light, mayonnaise-like consistency. Makes about one cup.
Place clean romaine lettuce
in a large bowl, sprinkle on about half of the cheese, a few tablespoons (or to taste) of dressing and
Add more dressing if desired, the remaining cheese, sprinkle on croutons and lay whole anchovies on top.