Romaine With Garlic Anchovy Vinaigrette - cooking recipe

Ingredients

1 medium garlic clove
1/4 teaspoon salt
1 -2 flat anchovy fillet (to taste)
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
3/4 lb romaine lettuce, torn into bite-size pieces (12 cups loosely packed)
fresh ground black pepper

Preparation

Pound garlic with salt to as smooth a paste as possible with mortar and pestle.
Add anchovies and pound to a paste.
Add lemon juice and stir vigorously with pestle to incorporate.
Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.
Toss romaine with dressing in a large bowl and grind pepper over it.
COOKS' NOTE: If you don't have a mortar and pestle, mince garlic, then mash to a paste with salt using flat side of a large heavy knife. Add anchovies and mash into paste with knife. Whisk together anchovy paste and lemon juice in a small bowl, then add oil in a very slow stream, whisking until combined well.