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Clean lettuce thoroughly and refrigerate until crisp, at least 1 hour or more.
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In a wooden bowl combine olive oil, mustard, anchovies, garlic and part of the grated parmesan, whisk with a wooden paddle until it forms a paste.
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Whisk yolk into dressing until thoroughly blended.
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Add whole romaine lettuce leaves and gently roll them into the dressing.
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Serve on a platter and add the rest of the grated cheese, croutons ,fresh ground pepper and salt to taste.