4 sm. heads Romaine lettuce
1/2 c. Parmesan cheese, grated
1 box croutons for salad
8 anchovy fillets
1/2 c. olive oil
1 egg
2 tsp. black pepper, freshly ground
1/2 lemon, for juice
2 tsp. Dijon mustard

Wash and cut Romaine lettuce into bite-size pieces, using only the green part of the leaves. Drain thoroughly and place in large salad bowl. Add the Parmesan cheese and croutons.

For the dressing: Start whipping the egg in a mixing bowl and slowly add the olive oil, while whipping, to emulsify the oil. Then add the pepper, lemon juice, and mustard. Mash the anchovies into a paste and add to the dressing. Blend thoroughly and pour dressing over the salad; toss well and serve. Serves: 4. (Prep and Cooking Time: 15 minutes)