Would you call this one a ses cae sal?
3 Tbsp. finely grated Parmesan, plus more for serving4 heads of Little Gem lettuce or 2 romaine hearts, trimmed, leaves separatedMound anchovies and garlic on a cutting board. Using the side of a chef’s knife, mash together until a smooth paste forms.
Transfer paste to a large bowl and squeeze in juice from 1 lemon half . Whisk in tahini, mustard, and 2 Tbsp. water. Gradually whisk in oil until dressing is thick and glossy. Whisk in 3 Tbsp. Parmesan; season with salt and pepper. Add lettuce, tearing any large leaves, to bowl with dressing, along with pear slices. Season with salt and toss until leaves are coated.
Transfer salad to a platter and top with more Parmesan and sesame seeds. Finely grate zest of remaining lemon half over.
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