CAESAR FOR SIX

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Lettuce Mix
3 romaine hearts
1 softball-sized head of radicchio

Separate, wash, and dry all the leaves and tear them into bite-sized pieces. Place the greens in the biggest serving bowl you own and refrigerate until very cold.

Dressing
3 anchovy filets
3-4 cloves garlic, grated
1 tsp Worcestershire sauce
Lots of cracked black pepper (about 20 cranks from my pepper mill)
Juice of one-half lemon (or one-third of a big lemon)
1Tbsp Dijon mustard
3/4 cup mayonnaise (ideally made with olive oil)
1/4 cup freshly grated Parmesan, plus more for serving

Mash the anchovy filets and garlic cloves with a pinch of salt in the bottom of a mixing bowl until they form a paste. Add Worcestershire, black pepper, lemon juice, and mustard, and mix until fully combined. Finally, whisk in the mayonnaise and Parmesan. Taste the dressing, adding more lemon juice, pepper, or other components as needed.

Toss the chilled greens with about half of the prepared dressing, adding more incrementally as you see how coated the leaves get. Finish with more grated Parmesan and black pepper in the serving dish.