Follow these steps for perfect results
Mayonnaise
Pecorino Cheese
freshly grated
Pecorino Cheese
thin shavings
Anchovy Fillet
drained
Anchovy Fillet
Water
Red Wine Vinegar
Garlic Clove
smashed
Worcestershire Sauce
Tabasco
White Pepper
freshly ground
Romaine Lettuce Hearts
chilled, leaves left whole
Black Pepper
freshly ground
Combine mayonnaise, grated pecorino, anchovy, water, red wine vinegar, garlic, Worcestershire sauce, and Tabasco in a blender.
Blend until smooth to create the dressing.
Season the dressing with white pepper to taste.
In a large bowl, toss the chilled romaine lettuce with the prepared dressing.
Season with black pepper.
Garnish with pecorino shavings and additional anchovy fillets, if desired.
Serve immediately.
Expert advice for the best results
Chill the romaine lettuce for at least 30 minutes before serving for a crispier salad.
Add a squeeze of lemon juice for extra tanginess.
For a creamier dressing, add a tablespoon of olive oil.
Everything you need to know before you start
5 minutes
Dressing can be made 1 day in advance.
Serve in a chilled bowl, artfully arranged with pecorino shavings and anchovy fillets.
Serve as a side dish or a light lunch.
Serve with crusty bread for dipping.
Acidity cuts through the richness of the dressing.
Discover the story behind this recipe
Popularized in American restaurants.
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