Ingredients

1. 3/4 cup extra virgin olive oil
2. 1 garlic clove, minced
3. 1/4 cup fresh lemon juice
4. 1 1/2 teaspoons anchovy paste
5. 1 teaspoon Dijon mustard
6. 1 teaspoon Worcestershire sauce
7. 1 teaspoon capers - rinsed, drained, and minced
8. 3 hearts of romaine lettuce (about 1 1/2 pounds), very finely chopped
9. 1/2 cup shredded Parmigiano-Reggiano cheese, plus more for garnish

In a medium bowl, whisk the minced garlic with the lemon juice, anchovy paste, mustard, Worcestershire sauce and capers until thoroughly combined. Whisking constantly to emulsify, drizzle oil in slowly until thoroughly combined. Taste and season with salt and pepper. In a large bowl, toss lettuce and parmesan with dressing, until nicely coated. Serve with additional parmesan shaved on top.