Ingredients

• 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

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Instructions

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