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Ingredients
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For the Dressing
For the Salad
Method
For the Dressing
- 1
Prepare garlic and anchovy
Mince the garlic finely and place it in a medium bowl. Add the chopped anchovy fillets and mash them together with the back of a spoon or a fork until they form a paste.
- 2
Whisk egg yolks and flavorings
Add the two egg yolks to the garlic–anchovy paste. Whisk in the Dijon mustard, Worcestershire sauce, and fresh lemon juice until smooth and slightly thickened.
- 3
Emulsify with oils
While whisking continuously, very slowly drizzle in the extra-virgin olive oil in a thin, steady stream to create an emulsion. Once about three-quarters of the olive oil has been incorporated, whisk in the neutral oil to lighten the dressing and finish adding the remaining olive oil. The dressing should be glossy and thick enough to coat the back of a spoon.
- 4
Finish dressing
Whisk in the grated Parmigiano–Reggiano, then season with salt and freshly ground black pepper. Taste and adjust lemon juice or salt as needed. If the dressing is too thick, whisk in 1–2 teaspoons of warm water to reach desired consistency.
- 5
Optional: Make a safe dressing (no raw eggs)
If you prefer not to use raw egg yolks, substitute 3 tablespoons store-bought mayonnaise for the yolks and combine with the garlic–anchovy paste, mustard, Worcestershire, lemon juice, and oils as above, whisking until smooth.
For the Salad
- 6
Prepare lettuce
Place the washed and thoroughly dried Romaine pieces in a large salad bowl. Drying is important so the dressing clings properly.
- 7
Add croutons and dressing
Add the croutons to the bowl with the lettuce. Pour 3–4 tablespoons of dressing over the salad (reserve extra in case you want more). Toss gently but thoroughly using salad tongs or clean hands so every leaf is lightly coated. Add more dressing, 1 tablespoon at a time, until the lettuce is evenly dressed to your liking.
- 8
Add cheese and serve
Toss in about half of the shaved Parmigiano–Reggiano so it mixes through the salad, then transfer to a serving bowl or platter. Sprinkle the remaining shaved cheese on top as a garnish. Serve immediately with lemon wedges on the side if desired.