Ingredients

• 5 flat anchovy fillets, finely chopped
• 2 small garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 3 hearts of romaine (20 to 22 ounces total), torn into pieces
• 6 ounces Parmigiano-Reggiano, shaved with a vegetable peeler

Instructions

1. Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
2. Toss lettuce with dressing, then with cheese.