Wash romaine leaves thoroughly. Dry completely using a salad spinner or clean towels. Chop or tear into bite-sized pieces and place in a large chilled mixing bowl.

Add cheese and crunch

Add 3 tablespoons shaved Parmesan to the bowl with the lettuce. Hold the croutons/wonton strips until just before serving so they remain crisp.

Toss and serve

When dressing is ready, drizzle enough Wasabi Truffle Dressing over the lettuce (start with about 4–6 tablespoons for 6 cups of lettuce), then toss gently with tongs to coat evenly. Add crunchy wonton strips or croutons and toss once more. Transfer to serving plates, sprinkle with the grated Parmesan, toasted sesame seeds and chopped chives if using, and serve with lemon wedges on the side.

Wasabi Truffle Dressing

Combine base ingredients

In a medium bowl or small blender, combine 1 cup Japanese mayonnaise, 1 teaspoon white miso, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, grated garlic clove, 2 tablespoons fresh lemon juice and 1 tablespoon rice vinegar. Whisk or pulse until smooth and homogenous.

Emulsify oils

Slowly whisk in 2 tablespoons neutral oil and 1 tablespoon extra-virgin olive oil until fully incorporated and the dressing is glossy. If using a blender, drizzle the oils in while the blender runs on low to create an emulsion.

Add wasabi and season

Stir in 1 teaspoon wasabi paste (taste and adjust — add up to another 1/2 teaspoon if you want more heat), 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Add 1 teaspoon black truffle oil and whisk to combine.

Adjust consistency and flavor

If the dressing is too thick, whisk in up to 2 tablespoons warm water, 1 teaspoon at a time, until you reach a pourable but creamy consistency. Taste and adjust for salt, acidity (more lemon), or wasabi heat as desired.

Chill

Cover and refrigerate the dressing for at least 15 minutes to allow flavors to meld. The dressing will keep in an airtight container for up to 5 days; re-whisk before using.

Optional Garnish / Add-ins

Poach egg (optional)

If using a soft-poached egg: bring a saucepan of water to a gentle simmer with a splash of vinegar. Crack an egg into a small cup, create a gentle whirlpool in the water, and slip the egg in. Poach 3 minutes for a runny yolk. Remove with a slotted spoon, drain on paper towel, and set atop the dressed salad just before serving.

Final garnish

Finish each plated salad with a sprinkle of grated Parmesan, chopped chives, and a few toasted sesame seeds. Serve immediately so croutons remain crisp.