Ingredients
- 1 16-ounce package hearts of romaine (3 hearts), outer leaves removed, core end left intact
- 1 2-ounce can anchovy fillets, drained
- 1 teaspoon minced garlic, about 1 large clove
- 3 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- Sea salt and freshly ground black pepper, to taste
- Freshly grated parmesan or Romano cheese, for garnish
Description
Viking
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