Ingredients
- 2 garlic cloves
- minced
- 1/4 teaspoon fine sea salt
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon Worcestershire sauce
- 3 tablespoons extra-virgin olive oil
- 4 crisp leaves romaine lettuce
- thinly sliced
- 1/2 pound cherry tomatoes
- preferably a mix of colors
- halved
- 4 anchovies packed in oil
- coarsely chopped
- 1 and 1/2 ounces Parmesan
- more to taste
- Black pepper
Instructions
- In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire.
- Whisk in olive oil.
- Spread lettuce on a platter and drizzle with dressing.
- Scatter tomatoes and anchovies over lettuce and drizzle with more dressing.
- Using a vegetable peeler or coarse grater, grate or shave cheese over the salad.
- Drizzle dressing over the plate and finish with pepper.
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