For ➍1 large clove garlic, crushed (or grated, or mashed into a paste with a pinch of salt)
3 tbs olive oil
1 tbs good balsamic vinegar
1 tbs anchovy paste or finely chopped anchovies (or more to taste)*
1 tbs Worcestershire sauce
juice of 1 lemon (I always use a full lemon)
1 head crisp romaine lettuce, washed, dried, and torn or chopped into bite-sized pieces
1 stalk celery (2 stalks if small), sliced into half moons
½ cup grated Parmigiano cheese
salt, if needed, and lots of freshly ground black pepper to serve
Add garlic to a large salad bowl
Add olive oil and stir and let sit for a few minutes.
Add vinegar, anchovy, Worcestershire, and lemon juice, and stir. For a thicker dressing, add half the Parmigiano now. You can let this sit while you prepare the rest of your meal.
Dip a lettuce leaf in to taste your dressing. If it doesn't taste fiercely of lemon juice, garlic, and anchovy, add more of those, to taste. The balsamic and Worcestershire should be in the background.
Just before serving, add lettuce and celery and toss.
Add Parmigiano and freshly ground pepper before a final toss.
Serve immediately.
*Replace with salt for a completely vegetarian salad.
Add olive oil and stir and let sit for a few minutes.
Add vinegar, anchovy, Worcestershire, and lemon juice, and stir. For a thicker dressing, add half the Parmigiano now. You can let this sit while you prepare the rest of your meal.
Dip a lettuce leaf in to taste your dressing. If it doesn't taste fiercely of lemon juice, garlic, and anchovy, add more of those, to taste. The balsamic and Worcestershire should be in the background.
Just before serving, add lettuce and celery and toss.
Add Parmigiano and freshly ground pepper before a final toss.
Serve immediately.
