Ingredients
2 large egg yolks
4 anchovy filets, chopped
1 clove garlic, sliced
1/4 cup freshly squeezed lemon juice
1 tablespoon Dijon mustard
Fine sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 heads romaine lettuce heart, quartered lengthwise and trimmed
1/2 cup freshly grated Parmesan cheese
Preparation
In the jar of a blender, combine yolks, anchovy, garlic, lemon juice, mustard, and season with cracked pepper. With the blender on medium speed, slowly drizzle in olive oil until well incorporated; season dressing with salt.
Preheat oven to broil. Arrange lettuce in an even layer on a baking sheet and brush with dressing. Sprinkle with Parmesan cheese. Broil lettuce just until cheese melts and begins to turn golden brown, about 3 minutes. Serve immediately.
