Instructions

Dressing

1. Mince the garlic and the anchovies together with a pinch of salt.
2. Whisk in lemon juice, Dijon, pepper, Worcestershire and the egg yolks. Mix well.
3. Adding very slowly, whisk in the olive oil, stirring constantly, until all is incorporated and the dressing is thick and glossy.
4. Whisk in grated Parmesan cheese.

Salad

1. Toss the romaine with the dressing in a large bowl, till leaves are coated. You may wish to add the dressing a bit at a time, so you don’t over-dress the salad.
2. Add croutons and shaved Parmesan.
3. Grate hard cooked eggs into the salad. If you’d rather, you can chop the eggs, or leave them in slices, but grating gives a lovely consistency.
4. Toss, and serve!