- 1 clove garlic, smashed with a pinch of salt and a little olive oil
- 4 anchovy fillets
- 2 egg yolks
- 1 T Dijon mustard
- 2 lemons, juiced
- 2 T water
- ½ C extra-virgin olive oil
- ¼ C freshly grated Parmesan,plus extra for garnish
- Freshly ground black pepper
- 2 heads romaine lettuce
Make the dressing: Smear the garlic paste over the inside of the salad bowl.
Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth.
With the blender running, pour the olive oil in slowly for the dressing to emulsify.
Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl.
Add enough dressing to coat the salad to your liking.
Add some extra Parmesan and toss the salad well.