Recipe by Tyler Florence (www.foodnetwork.com)
Dressing:
2 cloves garlic, smashed with a pinch of kosher salt and a little olive oil
2 anchovy fillets (and a couple extra to munch on)
2 egg yolks
1 tbsp Dijon mustard
2 lemons, juiced
2 tbsp water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
Make-Ahead Tip: You can refrigerate the dressing if you will not be using it right away.
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside.
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
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