Ingredients
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2 teaspoons (10 grams) Dijon mustard
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1 small clove garlic, very finely minced
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1-1/2 teaspoon (8 grams) anchovy paste
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2 tablespoons (30 milliliters) lemon juice
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1 tablespoon (15 milliliters) red wine vinegar
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3 tablespoons (45 grams) mayonnaise
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1 tablespoon (15 milliliters) extra-virgin olive oil
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1/2 teaspoon (3 grams) freshly ground black pepper
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Kosher salt
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1/4 cup (65 grams) finely grated Pecorino cheese
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1 head romaine lettuce, roughly torn
Directions
- Whisk together mustard, garlic and anchovy paste in a large bowl.
- Gradually whisk in lemon juice and red wine vinegar. While whisking, add mayonnaise and olive oil.
- Season the dressing with pepper and salt. Stir in the cheese.
- Add lettuce and toss to coat.
