- 6 anchovy fillets packed in oil, drained
- 1 small garlic clove
- Sea salt
- 2 large egg yolks
- 2 tbsp fresh lemon juice, plus more
- 3/4 tsp Dijon mustard
- 2 tbsp olive oil
- ½ cup vegetable oil
- 3 tbsp finely grated Emborg Grana Padano
- Freshly ground black pepper
- 3 cups torn 1" pieces country bread, with crusts
- 3 tsp olive oil
- 3 Romaine hearts, leaves separated
- Emborg Grana Padano, for serving
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 200 °C. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.
Use a vegetable peeler to thinly shave a modest amount of Grana Padano on top.
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.