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1
Combine the garlic and anchovies in the small bowl of a food processor, add the salt, and pulse until coarsely chopped. Add the egg yolks and lemon juice then with the motor running, drizzle in the olive oil until you have a smooth, creamy emulsion. Taste for seasoning and use immediately or refrigerate.
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2
Preheat oven to 350 degrees. Peel the garlic cloves, smash them with the side of a knife, and chop them fine. Toss the bread cubes with the garlic, olive oil, and a pinch or two of salt, place them on a sheet pan and bake for 10-15 minutes, until golden brown. Remove from oven and set aside.
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3
Trim the Romaine, removing any wilted outer leaves, then tear or chop into about 1 inch pieces. Rinse and dry well in a kitchen towel or a salad spinner, if you have one. Refrigerate until you are ready to assemble the salad.
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4
Just before serving, pour a bit of the dressing into a big salad bowl. Add the lettuce and toss with your hands to coat the leaves. Add the grated cheese and several grindings of black pepper, add the croutons, and drizzle more of the dressing on, again tossing so that everything is nicely coated. You can pass additional grated cheese at the table, but I like to use a vegetable peeler to shave off big shards of cheese, scattering them over the top of the salad. Serve with additional anchovies for the fearless, and finish with more freshly ground pepper if desired.
