1 large head fresh, cold, crisp Romaine lettuce
1 clove fresh garlic
about 1/4 - 1/2 cup good virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoonful anchovy paste
1(+/- cup) freshly grated Parmesan *
Well in advance, like days ahead, rinse the lettuce head and put in an airtight container in the fridge to crisp. Always make a fresh cut at the bottom of the head of lettuce. It helps speed the process.
In a large salad bowl, put minced garlic and rub around the bowl. Cut lettuce into bite size pieces. Just chop the end off the head, discard and continue chopping (slicing?) and throw lettuce in the bowl. Add a little oil and toss, add more and so on until the lettuce is shiny, but not too oily. Salt comes next, toss. Don’t over-salt. The cheese is pretty salty. Grind some fresh pepper in and toss again. Mix vinegar and anchovy paste in a small bowl and add to the salad. Toss some more. Add Parmesan last, toss again, taste, adjust seasoning. Croutons go on top just before serving or serve separately.
I use the very fine shredder on the Kitchenaid mixer to grate the cheese.