Garlic (1 clove)
placed on the tines of a fork, rub the cut side over the entire surface of the salad bowl thoroughly coating it. Save the garlic clove for future use.
Coarse Kosher Salt (1/2 tsp)
to that same bowl and mash them to a paste with the fork.
Add in the
Large Egg Yolks (2)
, 2 Tbsp of
Lemon Juice (1)
Dijon Mustard (1 Tbsp)
Worcestershire Sauce (1 tsp)
. Vigorously mix with the fork or wire whisk.
Slowly stream in the
Extra-Virgin Olive Oil (1/2 cup)
while continuously whisking. Stir in the
Parmesan Cheese (1/2 cup)
Freshly Ground Black Pepper (to taste)
Romaine Hearts (3)
to the dressing and mix well to coat.
Divide the lettuce into 4 plates. Garnish with shaved Parmesan and, if desired, additional anchovies.