Casear Salad

Directions

1. 1
   In a blender, combine anchovies, garlic clove, lemon juice, egg yolks, and 1 tbsp of the Parmigiano-Reggiano cheese.
2. 2
   Pulse a couple of times to combine, then add 2 tablespoons water and blend again.
3. 3
   Keep the motor running, and gradually pour 1 cup extra-virgin olive oil through the feed tube and continue to blend until emulsified.
4. 4
   Season to taste with salt and some freshly ground black pepper.
5. 5
   Chop 2 heads of romaine lettuce, and throw into a large mixing bowl.
6. 6
   Dress the salad with homemade dressing, and some cracked black pepper and mix thoroughly.
7. 7
   Top with the remaining 2 tbsps of Parmigiano-Reggiano cheese.