Ingredients
¼ cup mayonnaise
3 Tbsp freshly grated pecorino, plus thin shavings of pecorino for serving (optional)
1 anchovy filet, drained, plus more filets for serving (optional)
2 Tbsp water
1 tsp red wine vinegar
1 small garlic clove, smashed
⅛ tsp Worcestershire sauce
⅛ tsp tabasco sauce
freshly ground white pepper
3 3 chilled large hearts of romaine, about 1 pound, leaves left whole
freshly ground black pepper
3 Tbsp freshly grated pecorino, plus thin shavings of pecorino for serving (optional)
1 anchovy filet, drained, plus more filets for serving (optional)
2 Tbsp water
1 tsp red wine vinegar
1 small garlic clove, smashed
⅛ tsp Worcestershire sauce
⅛ tsp tabasco sauce
freshly ground white pepper
3 3 chilled large hearts of romaine, about 1 pound, leaves left whole
freshly ground black pepper
Directions
1. In a blender, combine the mayonnaise with the 3 tablespoons of grated pecorino, 1 anchovy and the water, vinegar, garlic, Worcestershire and Tabasco. Process until smooth. Season with white pepper.
2. In a large salad bowl, toss the romaine with the dressing and season with black pepper. Garnish with pecorino shavings and anchovy filets and serve right away.
