Ingredients
Dressing:
4-8 garlic cloves, peeled
Kosher salt
6-8 imported anchovies in oil, drained and patted dry
1 tsp. dijon mustard
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice, or to taste
1/8 to 1/4 teaspoon sugar
2 T fresh chopped flat leaf parsley
Salad:
2-3 head of romaine hearts, separated into whole leaves
Shaved parmesan (high quality)
Toasted croutons from fresh bakery bread
Fresh ground pepper
Preparation
Place garlic on a cutting board, sprinkle with a little salt, and finely chop with a chef’s knife; then use the side of the knife to mash the garlic to a paste.
Place the anchovies on the garlic paste and chop and mash them with the garlic until they form a paste with only small bits of fish or garlic. Transfer to a small bowl and mix in the mustard.
Drizzle in the olive oil, using a fork or whisk to work it into the anchovy-garlic mixture; add fresh pepper to taste. If you will be using the dressing for salads, whisk/stir in the lemon juice and sugar. Let sit for 30 minutes.
Assemble the salad on a platter: one layer of clean romaine leaves, slightly overlapping; drizzle the dressing over the romaine, top with shaved parmesan and pepper, and nestle in some croutons.
(Store any unused dressing in a covered jar in the refrigerator, up to 1 week.)
Serve as finger food.
