Romaine with Garlic Lemon Anchovy Dressing

Separate romaine leaves. Cut crosswise into pieces, wash well and spin dry.

With a vegetable peeler, shave Parmesan.

In a blender purée garlic and anchovies with lemon juice. With blender still running, add oil in a stream until dressing is emulsified. Season with salt and pepper.

In a bowl toss romaine with dressing, 1/2 of the Parmesan shavings and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining Parmesan.