Active Time

　　15 min

　　Total Time

　　15 min

　　Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

Ingredients

　　5 flat anchovy fillets, finely chopped

　　2 small garlic cloves, minced

　　2 tablespoons fresh lemon juice

　　1 teaspoon white-wine vinegar

　　1/4 cup extra-virgin olive oil

　　3 hearts of romaine (20 to 22 ounces total), torn into pieces

　　6 ounces Parmigiano-Reggiano, shaved with a vegetable peeler

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