Ingredients
3 heads of romaine lettuce
1/2 cup extra virgin olive oil
3 garlic cloves, minced
1 baguette, slice 1/2 inch thick
2 anchovies, minced
2 tsp Dijon mustard
1 lemon
1/2 cup Parmesan cheese, grated
2 eggs
salt and pepper to taste

Directions

Croutons
1. Place the bread slices on a baking sheet lined with parchment paper.
2. Brush or spray with olive oil. Cook until the tops are lightly browned. Remove quickly after browned.

Dressing
1. In a very large bowl, mix the olive oil and garlic.
2. Add the anchovies, eggs, mustard, lemon juice, into a blender and blend until the mixture is smooth.
3. Pour the olive oil in slowly. Stir in half of the Parmesan cheese, a pinch of salt and black pepper.

Assemble
1. Tear off the lettuce into a large bowl, using your hands.
2. Add enough dressing to coat. Add the remaining half of the Parmesan cheese and croutons; toss well.
3. Serve immediately.