Romaine With Garlic Anchovy Vinaigrette

• 1 medium garlic clove
• 1/4 teaspoon salt
• 1 -2 flat anchovy fillet (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

1. Pound garlic with salt to as smooth a paste as possible with mortar and pestle.
2. Add anchovies and pound to a paste.
3. Add lemon juice and stir vigorously with pestle to incorporate.
4. Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.
5. Toss romaine with dressing in a large bowl and grind pepper over it.
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.

garlic, salt, anchovy fillet, lemon juice, extra virgin olive oil, romaine lettuce, fresh ground black pepper

Taken from www.food.com/recipe/romaine-with-garlic-anchovy-vinaigrette-259192 (may not work)