50 gr parmesan reggiano cheese. Or one of good flavor
2 garlic cloves
1 romaine lettuce or the one of your choice
Lets go cook
In a preferably wooden container, crush the anchovies and garlic until they form a paste or dough. You can add a little olive oil to make it easier.
Join the previous step, the rest of the ingredients and try to beat with a hand mixer, not an electric one, so that the ingredients come together. Let rest for 1 hour. Put everything in the blender to create a more homogeneous sauce.
Beforehand, wash the lettuce well under the tap. Cut into pieces of 4 centimeters on average and place the lettuce in a container with cold water and ice for 15 minutes.
Remove the water and ice from the lettuce, and serve in a large container next to the sauce so that everyone can serve to their liking. You can add more Parmesan cheese at the end on top of the salad and garnish with small pieces of squared toast.
