2 heads romaine, dark leaves and root end removed, washed and dried
1 head garlic
2 salt cured anchovies
1 egg, yolk only
STEP BY STEP:
For the roasted anchovies: Clean and scale the anchovies. Remove the head and spine and rinse well then pat dry with a towel. Combine the other ingredients in a bowl and mix well. Pour over the anchovies and marinate overnight in the refrigerator
For the romaine in green garlic vinaigrette: Place the head of unpeeled garlic on a 6" square piece of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil around the garlic and roast in a 350 degree oven for 45 minutes. Remove and allow to cool. Unwrap the garlic head and separate the cloves. Peel the individual garlic cloves and place into a bowl. Crush with the back of a spoon and reserve
Soak the salted anchovies in water for ten minutes then remove the filets. Chop finely and add to the roasted garlic. Add the egg yolk and whisk the olive oil in slowly, adding water as needed to thin. Finish with the lemon juice and sherry wine vinegar. Stir in the chopped capers and parsley and season to taste with salt and pepper
To finish the dish: When ready to serve, remove the marinated anchovies from the oil, lay flat on a broiler pan, skin side up, and drizzle lightly with the oil from the marinade. Broil for three to four minutes under high heat
Place the washed, dried and chilled romaine leaves in a large bowl, season with salt and pepper and drizzle with the vinaigrette. Toss well to coat evenly. Arrange the leaves in a neat stack on chilled plates with larger leaves in the bottom and lay the anchovies over the top. Garnish with shaves Parmesan cheese if desired.
