Our go. to salad, it is quick and easy and not too fussy. This my version of a Ceasar Salad, I use to make it the traditional Mexican way, but over the years I streamlined it to whip up in 5 minutes.
2 hearts of Romain lettuce
1/2 cup freshly grated Romano Cheese
1/3 to 1/2 cup of olive oil - it depends on how creamy you like your dressing
2 tablespoons white balsamic vinegar
2 tablespoons of anchovy paste or two anchovies minced (the paste is easier)
1 tablespoon Dijon mustard
1 to 2 cloves of garlic minced
a handful of Italian Parsley, chopped and the stems removed
Salt and Pepper to taste
1 cup of croutons
Anchovies for Garnish
Place from the olive oil down to the salt and pepper into a mason jar and shake to combine.
Chop the Romain to the desired size, place in a salad bowl. Pour dressing on top, toss, add cheese, toss again and serve.
Note: most recipes for this dressing have you add some of the cheese into the dressing, I found it clumps and works much better when tossed in after the salad has been dressed. You can get fancy and place shaved pieces of cheese on top.
I usually do not add the croutons I feel they do not add anything to the salad, I will garnish with anchovies.