• 1 clove garlic, smashed with a pinch of salt and a little olive oil
  • 4 anchovy fillets
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 2 lemons, juiced
  • 2 tablespoons water
  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly grated Parmesan, plus extra for garnish
  • Freshly ground black pepper
  • 2 heads of Romaine lettuce


  • 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 untiil 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 dressing aside (refrigerate it if you will not be using it right away)
  • 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.
  • Serve immediately.