|2||large cloves garlic|
|2||anchovy fillets (optional)|
|2||egg yolks, coddled|
|2||tablespoons freshly squeezed lemon juice|
|1||teaspoon Dijon mustard|
|Freshly ground black pepper|
|¼||cup freshly grated Parmesan cheese|
|2/3||cup virgin olive oil|
|1||head romaine lettuce|
|2 to 3||tablespoons Parmesan cheese for garnish|
In a large serving bowl, smash garlic and anchovy fillets with a fork. Mix in coddled egg yolks (directions follow), lemon juice, mustard, Worcestershire, black pepper and Parmesan.
To coddle egg yolks, separate whites from yolks, reserving egg whites for another use. Bring a small saucepan of water to a boil. Carefully place egg yolks in a strainer; lower into the boiling water. Cook egg yolks 30 seconds; remove and drain. Add yolks to dressing ingredients.
Slowly add olive oil to salad dressing while whisking with a fork. Add lettuce and toss well in dressing. Garnish with additional Parmesan and croutons.