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2 heads romaine, washed
1/3 cup olive oil
2 lemons, juiced
2 cloves garlic, smashed and finely chopped
2 anchovy fillets (optional)
1 splash of Worcestershire Sauce
1/2 cup shredded good quality Parmesan
1 cup croutons (homemade are best)
Black pepper, freshly ground
In a very large bowl, mash garlic (and anchovy)
into olive oil, add Worcestershire
Sauce, and then stir well. Using only the
more tender inner leaves, tear the lettuce into
bite-sized pieces. Add to bowl and toss to
coat with dressing. Add 1/4 cup parmesan,
toss again. Add lots of pepper, toss again.
(This is best done with an audience, so make a
show of it with lots of elbows and bravado!)
Add croutons, toss lightly and serve, topped
with remaining cheese. Serves 2-4.
Make it into a main dish with the addition of
cooked shrimp or chicken—try saving some
the next time you grill!