Romaine With Garlic Anchovy Vinaigrette

Ingredients

• 1 medium garlic clove
• 1/4 teaspoon salt
• 1-2 flat anchovy fillets (to taste)
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 3/4 lb romaine lettuce, torn into bite-size pieces (12 cups loosely packed)
• fresh ground black pepper

Directions

1. 1

   Pound garlic with salt to as smooth a paste as possible with mortar and pestle.

2. 2

   Add anchovies and pound to a paste.

3. 3

   Add lemon juice and stir vigorously with pestle to incorporate.

4. 4

   Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.

5. 5

   Toss romaine with dressing in a large bowl and grind pepper over it.

6. 6

   COOKS' NOTE: If you don't have a mortar and pestle, mince garlic, then mash to a paste with salt using flat side of a large heavy knife. Add anchovies and mash into paste with knife. Whisk together anchovy paste and lemon juice in a small bowl, then add oil in a very slow stream, whisking until combined well.