Make dressing: in a small bowl, whisk together 2 anchovy fillets (mashed), 2 minced garlic cloves, 2 egg yolks, 2 tablespoons lemon juice, and 1 teaspoon Dijon mustard.

Slowly drizzle in ½ cup extra virgin olive oil while whisking constantly to create an emulsion. Season with salt and pepper. Set aside.

Trim the dark outer leaves from romaine lettuce heads. Wash and dry thoroughly. Cut into 2-inch bite-sized pieces.

Place lettuce in a large bowl. Pour dressing over lettuce and toss until every leaf is coated. Add more dressing if needed.

Transfer to serving plates. Top with shaved Parmigiano-Reggiano and homemade or store-bought croutons. Add freshly ground black pepper. Serve immediately.