Ingredients
3 romaine hearts
1/4 cup pecorino Romano, plus more for serving
1/2 cup mayonnaise
1/4 cup water
1 1/2 teaspoons red wine vinegar
1 clove garlic
1 anchovy
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1/2 teaspoon ground white pepper
Kosher salt and ground black pepper, to taste
Preparation
Trim the root ends of the romaine, then wash and dry the leaves. Refrigerate until ready for use.
In a food processor or blender, combine the 1/4 cup of pecorino with the mayonnaise, water, red wine vinegar, garlic, anchovy, Worcestershire, hot sauce and white pepper. Puree until smooth, adding water if needed. Season with salt.
In a large serving bowl, toss the lettuce with the dressing. Top with additional pecorino and season with black pepper
