Instructions:
- Make dressing: mash garlic and anchovies into a paste. Whisk in egg yolk, mustard and lemon juice.
- Slowly drizzle in olive oil while whisking constantly until emulsified and creamy. Season with salt and pepper.
- Toss romaine lettuce with dressing until well coated.
- Add croutons and half the parmesan. Toss gently.
- Plate and top with remaining parmesan shavings and a crack of black pepper. Serve immediately.
