Ingredients
1/4 cup extra-virgin olive oil
1 small shallot, finely chopped
1 small garlic clove, minced
1/4 cup red-wine vinegar
2 anchovy fillets, finely chopped
1 large head romaine lettuce, cut crosswise into 1/4-inch-thick shreds
Preparation
Heat oil in a small saucepan over medium heat. Cook shallot and garlic until just turning translucent, about 2 minutes. Stir in vinegar and anchovies, and remove from heat. Let cool.
Toss lettuce with dressing just before serving.
