• 1/4 cup mayonnaise
  • 3 tablespoons freshly grated pecorino, plus thin shavings of pecorino, for serving (optional)
  • 1 anchovy fillet, drained, plus more fillets, for serving (optional)
  • 2 tablespoons water
  • 1 teaspoon red wine vinegar
  • 1 small garlic clove, smashed
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco
  • Freshly ground white pepper
  • 3 chilled large hearts of romaine (about 1 pound), leaves left whole
  • Freshly ground black pepper


  • In a blender, combine the mayonnaise with the 3 tablespoons of grated pecorino, 1 anchovy and the water, vinegar, garlic, Worcestershire and Tabasco.
  • Process until smooth.
  • Season with white pepper.
  • In a large salad bowl, toss the romaine with the dressing and season with black pepper.
  • Garnish with pecorino shavings and anchovy fillets and serve right away.