Servings: 6

1 clove garlic, crushed 1 clove garlic, crushed
6 anchovy fillets, soaked in milk 5 minutes, drained and patted dry 6 anchovy fillets, soaked in milk 5 minutes, drained and patted dry
3 ounces olive oil ( 6 tablespoons) 3 ounces olive oil ( 6 tablespoons)
1 teaspoon each fie sea salt and sugar or to taste 1 teaspoon each fie sea salt and sugar or to taste
½ teaspoon each freshly ground black pepper and Worcestershire sauce ½ teaspoon each freshly ground black pepper and Worcestershire sauce
3 tablespoons fresh lemon juice 3 tablespoons fresh lemon juice
3-4 hearts of romaine lettuce, rinsed, dried, crisped and left whole or tom into bite-sized pieces, as desired 3 to 4 hearts of romaine lettuce, rinsed, dried, crisped and left whole or tom into bite-sized pieces, as desired
2 eggs (optional), raw or coddled 2 eggs (optional), raw or coddled
3 ounces Parmigiano Reggiano, freshly grated or shaved (about ¾ cup) 3 ounces Parmigiano Reggiano, freshly grated or shaved (about ¾ cup)
1 cup of croutons, ideally homemade 1 cup of croutons, ideally homemade

Combine all of the ingredients other than the lettuce and cheese in a blender. Blend until thick. If you use the eggs you will get a thicker result.
Put the romaine in a big bowl and add as much dressing as matches your tastes. I usually start with ⅔ of it and see if I really need more.
Add the cheese and toss again.
Plate the salad and garnish with croutons.

I love doing this without ripping up the lettuce. Just leaving each leaf whole and eating with your fingers. But that is not everyone's thing of course.  I love doing this without ripping up the lettuce. Just leaving each leaf whole and eating with your fingers. But that is not everyone's thing of course.