Ingredients
1/4 cup mayonnaise
3 tablespoons freshly grated pecorino, lus 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, leaves left whole (about 1 pound)
Freshly ground black pepper

Directions
1. 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.
2. 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.