2 large heads Romaine lettuce
1 cup freshly grated Parmesan cheese
2 cups chunky croutons (homemade are the best)
For the Dressing
1 extra large egg yolk at room temperature
2 tsp Dijon mustard
2 large garlic cloves, chopped
5 -8 anchovy fillets (optional)
½ cup freshly squeezed lemon juice (3 lemons)
2 tsp kosher salt
½ tsp freshly ground black pepper
1 ½ cups good mild olive oil
½ cup freshly grated parmesan cheese
Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 ½ inch lices. Place them in a large mixing bowl.
For the dressing, place the egg yolk, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a stell blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add ½ cup grated parmesan cheese and pulse 3 times.
Toss the lettuce with enough dressing to moisten well. Add 1 cup grated parmesan and toss. Add the croutons and toss with the rest of the salad. Serve on chilled salad plates.