DRESSING:

3 tbsp. anchovy paste
1/2 c. fresh lemon juice
1/2 c. extra virgin olive oil
1 tsp. mustard
1 egg yolk
1 tsp. ground pepper

SALAD:

1 lg. head Romaine lettuce
1 c. croutons
2 hard boiled eggs, chopped
1 c. croutons
3/4 c. Parmesan cheese

In large bowl, tear lettuce (cleaned, trimmed and patted dry). Add hard boiled eggs and croutons. In separate bowl combine dressing ingredients. Beat at least 20 seconds. Gently toss salad with dressing. Add Parmesan cheese and toss again. Serve immediately.