“Food & Wine, Feb 2010.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, combine the mayo with 3 tbl of grated pecorino, 1 anchovy and the water, vinegar, garlic, Worcestershire and Tabasco. Process until smooth. Season with white pepper.
  2. In a large salad bowl, toss the romaine with the dressing and season with black pepper. Garnish with pecorino shavings. and serve right away.

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