3 garlic cloves
4 anchovy fillets, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper
1 teaspoon olive oil
2 cups Basic Polenta, recipe follows
Vegetable oil, for deep frying
3 small heads (or2 large heads) romaine lettuce, halved lengthwise
1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips
1/2 cup pine nuts, toasted
1 1/2 ounces shaved Parmesan
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons unsalted butter
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