Using a blender, food processor or bowl and whisk, thoroughly mix 2 anchovy fillets, 2 tbsp white vinegar, 2 tbsp dijon mustard, a pinch of salt and sugar, breaking up anchovies into a loose paste. Slowly add 2 c canola oil, a little at a time, until an emulsified, creamy vinaigrette forms.Place leaves of 5 gem lettuces or 2 romaine hearts on a serving plate and drizzle with the vinaigrette. Top leaves with additional anchovies, a squeeze of lemon juice, a tbsp of extra-virgin olive oil, and black pepper on top. Finish by sprinkling 1-2 tbsp pre-grated bottarga or a freshly-grated bottarga lobe on top.
