Ingredients

• 1 romaine lettuce, washed and torn into bite-sized pieces
• 4 anchovy fillets, minced
• 3 garlic, minced
• 2 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 0.33 cup extra-virgin olive oil
• 2 tablespoon Pecorino Romano cheese, grated
• 0.5 teaspoon gluten-free Worcestershire sauce
• 0.25 teaspoon black pepper, freshly ground
• 0.25 teaspoon sea salt
• 1 cup gluten-free bread, cubed and toasted with olive oil and dried herbs
• 2 ounce Parmesan cheese, shaved with a vegetable peeler
• 2 tablespoon fresh parsley, finely chopped

Steps

1. Rinse the romaine lettuce thoroughly under cold running water, then pat dry with paper towels or a clean kitchen towel. Tear the lettuce into bite-sized pieces and place in a large bowl.
2. In a small bowl, whisk together the minced anchovies, minced garlic, lemon juice, Dijon mustard, gluten-free Worcestershire sauce, salt, and black pepper until well combined and the anchovies begin to break down.
3. Slowly drizzle the extra-virgin olive oil into the anchovy mixture while whisking continuously until the dressing is emulsified and creamy.
4. Whisk the grated Pecorino Romano cheese into the dressing until fully incorporated and smooth.
5. If using store-bought toasted gluten-free bread cubes, toss them in a small bowl with a light drizzle of olive oil and a pinch of dried oregano or Italian herbs. If preparing fresh bread cubes from a gluten-free loaf, cut the bread into 1/2-inch cubes, toss with olive oil and dried herbs, and toast in a 350°F oven for 8–10 minutes until golden and crispy. (Note: this toasting step is optional but recommended for better texture and crunch.)
6. Pour the dressing over the torn romaine lettuce in the large bowl.
7. Using two forks or salad tongs, toss the lettuce and dressing together until every leaf is evenly coated.
8. Divide the dressed salad among four serving bowls or plates.
9. Top each portion with a handful of the toasted gluten-free bread cubes, followed by shaved curls of Parmesan cheese using a vegetable peeler.
10. Garnish with freshly chopped parsley and a final crack of black pepper. Serve immediately.