- 2 garlic cloves, peeled
- 2 anchovy fillets, preferably salt-cured Sicilian anchovies, rinsed if salted and finely chopped, or 1 teaspoon anchovy paste
- 1 tablespoon (15ml) red wine vinegar
- 2 large egg yolks
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 bunches romaine lettuce (1 pound/450 grams) top 1 inch and bottom 2 inches trimmed off
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 cup (50 grams) ½ inch (1.3-cm) croutons
- ½ teaspoons freshly ground black pepper
Use a garlic press to crush the garlic cloves into a large wooden or stain-less steel bowl. Add the anchovies and vinegar and, using a metal spoon, crush and press together until the mixture becomes an auburn-colored liquid; it will take a couple of minutes to do a good job.
Add the egg yolks, lemon juice, and Worcestershire sauce and use a spoon to break up the yolks until they blend in. Add the olive oil and mix gently but thoroughly. Add the romaine and toss well. Add 1 tablespoon of the Parmigiano-Reggiano and toss until the leaves are well coated with the cheese.
Place a few romaine leaves in the center of a large platter or on individual plates. Top with another layer of leaves at a 45 degree angle, so the salad looks very attractive. Repeat one more time. Scatter the croutons on top and sprinkle with the remaining 1 tablespoon of Parmigiano-Reggiano and the black pepper.
Serve immediately, or refrigerate for 20 minutes, then serve chilled.