Photo by Maria Robledo
Lemon juice is essential when this sauce is used to dress salads, providing the perfect bridge between green and dressing.
• 1 head of romaine lettuce, 1 1/4 to 1 1/2 pounds
• Four 1/2-inch thick slices crusty peasant bread or baguette
• 1 tablespoon extra-virgin olive oil or unsalted butter, melted
• 2 garlic cloves, halved
• 1/2 teaspoon kosher salt
• About 1/4 cup All-Purpose Garlic, Olive Oil and Anchovy Sauce (see recipe)
• About 1/2 cup chopped fresh parsley.
• 4 to 5 ounces Parmgiano-Reggiano cheese
Preheat the oven to 425°. Discard the tough outer leaves and trim the tough ends of the head of romaine. Slice the head lengthwise through the heart into four equal quarters, and place each quarter on a salad plate; reserve.
Arrange the bread slices on a baking sheet and brush with the olive oil or melted butter. Place in the oven and toast the bread until golden, 2 to 3 minutes. Rub each slice lightly with a cut shallot or garlic clove; sprinkle with salt.
Drizzle 2 or 3 teaspoons of the sauce over each serving of romaine, followed by some chopped parsley. With a vegetable peeler or plane grater, shave long, flat strips of Parmigiano over the salads. Nestle the garlic toasts alongside and serve at once.
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