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.