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Yield: 6 servings
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
3 heads romaine lettuce hearts
Anchovy oil from can of anchovies packed in olive oil
In a small bowl, combine olive oil, garlic, few pinches of salt, about 15 grinds pepper, juice of lemon half and the anchovy oil. Cut lettuce in bite-size pieces and put in bowl. Toss with dressing. Sprinkle shaved Parmesan over the top.