Rub the inside of a large wooden bowl with the garlic cloves. Remove the garlic cloves
, and finely chop
. Add the egg yolks, remaining garlic, anchovies and mustard to the bowl. Whisk
until all of the ingredients are incorporated. Whisk in the lemon juice
. Slowly drizzle
in the olive oil, while whisking constantly. Whisk until all of the ingredients are incorporated. Season the dressing
with salt and pepper. Gently tear the lettuce into bit-size portions and add to the salad bowl. Using a hand-held grater
, grate the cheese into the bowl. Add the croutons. Toss the salad completely and reseason if necessary. Serve the salad on cold salad plates.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.