rub garlic in bowl, mush 1 anchovie filet with a fork, break and begin to scramble i egg yolk with said fork, drizzle in pure olive oil (lighter than evoo) while fork whisking, or get a salad wisk (narrower, less balloon shaped) when your mayo like emulsion is making, add a 1/2 tsp of whole grain dijon or spicey brown mustard...for more tang a few drops of white wine vinegar is real nice too. black pepper.
whole romaine leaves with dressing drizzled down the center.
long shavings of parmesan (use a mandolin or deli style slicer), lightly spread with anchovie paste
croutons made of panko encrusted goat cheese, deep fried
this is a too die for composed salad
serve with crusty bread and a favorite wine
maybe a grilled piece of fish to follow.
