baby cos lettuce
1/3 cup freshly grated Parmesan
4 tablespoons olive oil
2 anchovy fillets, (I use Ortiz)
1 clove garlic, crushed
1 tablespoon lemon juice
sea salt and freshly ground pepper
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Salad: Place all the salad leaves in a large bowl. Add half each of the dressing and Parmesan and gently turn to coat the leaves. Transfer to a serving bowl and drizzle with a little more dressing if needed and scatter with the remaining Parmesan and a grind of pepper.