6 oz PAOW Chef Style
3 cloves garlic
½ cup extra-virgin olive oil, plus more for brushing
2 to 4 anchovy fillets, chopped
Juice of 1 lemon
Kosher salt and freshly ground pepper
4 (1/2-inch-thick) slices focaccia
4 romaine lettuce hearts, halved lengthwise, chopped
3/4 cup freshly grated parmesan cheese, plus more for garnish
- Preheat a nonstick pan to medium-high. While the pan is heating, you can make the dressing
- Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies, and lemon juice in a blender until smooth: season with salt and pepper.
- Brush the bread with olive oil on both sides and place in the pan, turning, until toasted, about 2 minutes. Remove
- Toss the romaine with the dressing and the PAOW!. Cut the bread into bite-size pieces and add to the bowl. Add the parmesan and pepper to taste. Garnish with more parmesan.