Romaine Salad with Anchovy Dressing and Parmesan

354210

Course Breakfast and Brunch Total Time 15m

Ingredients in this Recipe

1 teaspoon white wine vinegar
1/4 cup extra virgin olive oil
2 small garlic cloves, minced
2 tablespoons fresh lemon juice
3 hearts of romaine (20 to 22 ounces total), torn into pieces
6 ounces Parmigiano Reggiano, shaved with a vegetable peeler

Recipe Preparation

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