The classic salad is deconstructed here – and all the better for it! Top with a fried egg for the ultimate experience!
1 romaine heart
2 tbs. regular olive oil
1 garlic clove, grated or crushed
4 anchovy fillets (the kind packed in oil), finely chopped
zest and juice of 1/2 lemon, plus lemon to serve
Parmesan cheese shavings
Heat the oven to 425°F. Cut the lettuce in half lengthways and lay both halves cut-side up in a baking dish lined with foil. Stir together the oil, garlic and anchovies, then spoon over the lettuce. Place in the oven and cook for 10 minutes. Add the lemon zest and juice, then cook for another 5 minutes.
Transfer to a plate and shave Parmesan on top.
Serves 2
Cooking with Nigella 