1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
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