Fresh juice from one lemon
Six anchovy fillets (mashed)
1 egg yolk
Parmigiana-Reggiano cheese (freshly grated)
Worcestershire sauce (few drops)
Freshly grounded black pepper
1 tablespoon of freshly minced garlic
2 tablespoon of Dijon mustard
Three romaine lettuce
Pinch of sea salt
1/2 cup of vegetable oil
1/2 cup of extra virgin olive oil
Optional: grill ten pieces of pancetta (Italian roll bacon) and place on top of salad.
In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper. Mix 3/4 of cheese in dressing. Place the lettuce in a large bowl. Drizzle with desired amount of dressing and toss well. Sprinkle with more cheese and black pepper Sprinkle top with croutons.
Left over dressing can be stored in fridge for two weeks.