La Romana Recipe

Salad

1. 1

   Prep the lettuce

   Remove any wilted outer leaves from the romaine. Cut each head in half lengthwise (or into 2–3 large pieces if very big). Rinse thoroughly under cold water, shaking to remove grit. Spin or pat dry until leaves are crisp and mostly moisture-free. Chill briefly if desired.

2. 2

   Make the dressing

   In a medium bowl or small mixing cup, mash the garlic clove and anchovy fillets together with the back of a spoon or a fork until they form a rough paste. Add the Dijon mustard, Worcestershire sauce, and fresh lime juice; whisk to combine. Slowly stream in the extra-virgin olive oil while whisking continuously to emulsify into a smooth dressing. Season with sea salt and freshly ground black pepper to taste. If the dressing is too sharp, add up to 1 teaspoon more olive oil or 1/2 teaspoon sugar to balance.

3. 3

   Assemble the salad

   Place the cleaned romaine pieces in a large bowl (or arrange on a serving platter if presenting whole halved heads). Add 2 tablespoons of the grated/imported Parmesan and toss the leaves lightly with enough dressing to coat (start with about half the dressing, add more as needed). Add the croutons and gently toss once more so they are lightly dressed but still crunchy.

4. 4

   Finish and serve

   Plate the dressed romaine. Sprinkle the remaining grated Parmesan over the top and tuck any remaining anchovy fillets whole across the salad for presentation (optional). Grind an extra crack of black pepper over the top and serve immediately with extra lime wedges on the side if desired.