• 1 or 2 hearts of romaine (you’ll need about 5 medium pale green or yellowish leaves per person)
• ½ teaspoon minced anchovy (about 1 anchovy)
• 1 teaspoon minced garlic
• 2 tablespoons lemon juice
• Kosher salt and freshly cracked black pepper to taste
• 1 teaspoon Dijon mustard
• 2 large egg yolks
• ⅓ cup/80 milliliters vegetable oil
• 2 tablespoons extra-virgin olive oil
• ½ cup/40 grams freshly grated Parmigiano-Reggiano
• 2 cups/60 grams croutons, store-bought or homemade

Wash the romaine leaves, shake off the excess water, and put them in a paper towel–lined bowl, uncovered, in the refrigerator.

In a large wooden bowl, combine the anchovy and garlic and mash it together with a fork. Pour the lemon juice over, add a pinch of salt, and let it sit for a minute or two. Add the Dijon and egg yolks and mix them in with the fork.

Combine the vegetable and olive oils in a measuring cup with a spout. Add one or two drops of oil to the bowl and mix that tiny bit in thoroughly. Then, whisking rapidly and continually with the fork, add the remaining oil in a thin, steady stream until you have a creamy dressing. Taste and adjust with more lemon or salt as you wish.

Tear the romaine leaves into large bite-size pieces and add them to the bowl. Toss to coat them with the dressing. Crack pepper generously over the salad. Sprinkle with the Parmigiano. Top with croutons and serve immediately.