Two Heads Of Romaine Lettuce Washed And Cut Into Inch Strips
1/2 Cup Olive Oil
The Juice Of One Lemon
Two Cloves Of Garlic Minced
Two Teaspoons Anchovy Paste
Two Teaspoons Of Sea Salt
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Crushed Red Pepper Flakes
Two Tablespoons Grated Romano Cheese
Into a salad bowl large enough to hold two heads of cut Romaine lettuce, add the sea salt and garlic. Using a fork, mash the salt and garlic until a paste is formed. Add the black pepper, crushed red pepper flakes, and anchovy paste. Mash again. Add the grated Romano cheese. Mash again. Add the lemon juice. Using a whisk, mix the ingredients well. While whisking, slowly drizzle in the olive oil. Continue to whisk until the dressing is well blended and smooth. Taste and add more sea salt and/or pepper if desired.
Add the Romaine lettuce and gingerly toss the lettuce until it is well coated with the dressing.
Serve with bread croutons. Note: To make homemade croutons, use day old bread cut into cubes sprinkled with olive oil, salt, and pepper and then baked in the oven at 350 degrees until crispy.