Ingredients 1/4 cup mayonnaise 3 tablespoons freshly grated pecorino, plus thin shavings of pecorino, for serving (optional) 1 anchovy fillet, drained, plus more fillets, for serving (optional) 2 tablespoons water 1 teaspoon red wine vinegar 1 small garlic clove, smashed 1/8 teaspoon Worcestershire sauce 1/8 teaspoon Tabasco Freshly ground white pepper 3 chilled large hearts of romaine (about 1 pound), leaves left whole Freshly ground black pepper Instructions In a blender, combine the mayonnaise with the 3 tablespoons of grated pecorino, 1 anchovy and the water, vinegar, garlic, Worcestershire and Tabasco. Process until smooth. Season with white pepper. In a large salad bowl, toss the romaine with the dressing and season with black pepper. Garnish with pecorino shavings and anchovy fillets and serve right away.