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Ingredients Jump to Instructions ↓

  1. 5 flat anchovy fillets, finely chopped

  2. 2 small garlic cloves, minced

  3. 2 tablespoons fresh lemon juice

  4. 1 teaspoon white- wine vinegar

  5. 1/4 cup extra-virgin olive oil

  6. 3 hearts of romaine (20 to 22 ounces total), torn into pieces

  7. 6 ounces Parmigiano-Reggiano, shaved with a vegetable peeler

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