1. Slice lemon in half. Juice one half and slice the other half in wedges and set
2. Marinate garlic in lemon juice for 15 minutes.
3. In a food processor, add anchovies, oil, egg yolk and mustard and blend until
4. Slice lettuce and toss with dressing and cheese.
5. Serve with lemon wedges.
✧ If you have chunk parmigiano reggiano, use a vegetable peeler to peel cheese into sheets. Crumble over lettuce before serving.