1 small clove of garlic put through a press
Juice of 1 lemon
Extra Virgin olive oil
Pinch of salt
Grind of fresh black pepper
Romaine Lettuce hearts
In a large bowl, use a fork to mash garlic, anchovy, salt and pepper into a paste.
Whisk in the lemon juice (strained) and blend until anchovy is emulsified.
Whisk in E.V.O.O. to taste.
(I like mine lemony so I'm not specifying proportions.)
Add torn romaine and toss.
( Radicchio also makes a nice addition if you like it.)
Top with freshly grated Parmesan cheese.