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Ingredients
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Salad
Dressing
Method
Salad
Prepare lettuce
Remove outer leaves of romaine if damaged. Trim off the root end and halve the heads lengthwise. Rinse thoroughly under cold water, swishing to remove grit. Spin or pat dry completely and tear the leaves into bite-sized pieces. Chill briefly while you make the dressing.
Prep cheese and croutons
Measure 1 cup finely grated Parmesan for the salad and set aside. If using store-bought croutons, have 2 cups ready. If making homemade croutons, toss 4 cups cubed day-old bread with 2 tbs olive oil, 1/2 tsp salt, and roast at 200°C (400°F) for 10–12 minutes until golden; allow to cool and then measure 2 cups.
Assemble
In a large chilled bowl, add the dried romaine leaves. Pour the prepared dressing over the lettuce (start with about two-thirds of the dressing and add more to taste). Toss gently but thoroughly to coat. Add the croutons and 1 cup grated Parmesan; toss once more. Finish with a squeeze of the reserved lemon half and a crack of freshly ground black pepper to taste. Serve immediately.
Dressing
Mince anchovy and garlic
Finely mince the anchovy fillets and garlic together on a cutting board until they form a coarse paste. Alternatively, mash them with the back of a fork in a small bowl.
Emulsify base
In a medium bowl, whisk the 2 egg yolks until slightly thickened. Add the anchovy-garlic paste, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, and 1/2 tsp salt. Whisk until combined.
Add oils slowly
While whisking vigorously (or using an immersion blender on low), add the 1/2 cup extra-virgin olive oil in a slow, steady stream to create an emulsion. Once the mixture begins to thicken, continue adding the 1/4 cup vegetable oil in the same slow stream until fully incorporated and the dressing is creamy and glossy.
Finish dressing
Whisk in the 2 tbs grated Parmesan and taste. Adjust seasoning with additional lemon juice or a pinch more salt if needed. If the dressing is too thick, whisk in 1–2 tbs warm water to reach desired consistency. Chill briefly if not using immediately; bring to near room temperature before dressing the salad.