Romaine Salad with Anchovy Dressing and Parmesan
['5 flat anchovy fillets, finely chopped', '2 small garlic cloves, minced', '2 tablespoons fresh lemon juice', '1 teaspoon white-wine vinegar', '1/4 cup extra-virgin olive oil', '3 hearts of romaine (20 to 22 ounces total), torn into pieces', '6 ounces Parmigiano-Reggiano', 'shaved with a vegetable peeler']
Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
Toss lettuce with dressing, then with cheese.
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