Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 garlic clove, minced
2 flat anchovy fillets, rinsed and patted dry
2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 small head romaine, leaves separated and cut crosswise into 1/2-inch-wide pieces, washed well, and spun dry (about 6 cups)
1/3 cup Parmesan curls, shaved with a vegetable peeler from at least a 1/4-pound piece of Parmesan at room temperature
Preparation
Step 1
In a blender purée garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified and season with salt and pepper.
Step 2
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.
