| 1 | Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until
smooth and evenly mixed. | 3 min |
| 2 | Place the dressing the refrigerator to chill. | 30 min |
| 3 | Roll the bowl around on its sides to spread the dressing evenly across the inner surface. | 1 min |
| 4 | Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl. | 3 min |
| 5 | Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing. | 1 min |
| 6 | Sprinkle the cheese over the salad. | 1 min |
