Romaine with Garlic Lemon Anchovy Dressing

• 1 garlic clove, minced
• 2 flat anchovy fillets, rinsed and patted dry
• 2 teaspoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 small head romaine, leaves separated and cut crosswise into 1/2-inch-wide pieces, washed well, and spun dry (about 6 cups)
• 1/3 cup Parmesan curls, shaved with a vegetable peeler from at least a 1/4-pound piece of Parmesan at room temperature

1. In a blender puree garlic and anchovies with lemon juice.
2. With motor running add oil in a stream until dressing is emulsified and season with salt and pepper.
3. In a bowl toss romaine with dressing, 1/4 cup Parmesan curls, and salt and pepper to taste.
4. Divide salad between 2 plates and sprinkle with remaining Parmesan curls.

garlic, anchovy, lemon juice, extravirgin olive oil, head romaine, parmesan curls

Taken from www.epicurious.com/recipes/food/views/romaine-with-garlic-lemon-anchovy-dressing-11804 (may not work)