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Equipment (or just use a sharp knife) Ingredients For the vinaigrette 2 anchovies, about 1 tsp 3 Tbsp fresh lemon juice, about 1 large lemon 2 Tbsp Parmesan cheese, grated 1 Tbsp garlic, finely chopped, about 2 cloves 1 tsp Dijon mustard 1 tsp lemon zest cup extra virgin olive oil For the croutons cup artisan bread, ripped into small -inch pieces for croutons 2 Tbsp extra virgin olive oil tsp Kosher salt For the salad 3 Romaine hearts, ripped or sliced into 2-inch pieces cup Parmigiano Reggiano, shaved, plus more for serving tsp freshly ground black pepper Flaky sea salt Instructions Mash the anchovies
This stud-embellished halterneck mini dress brings attitude to daytime dressing
Plus, naked dresses are big right now (just ask Dua Lipa)
Video Did You Make This Recipe
The shirt should be a white high collar with folded wings which helps to keep the bow tie in place
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