Prepare the dressing first and refrigerate. It is good for 3-4 days.
In a glass jar, combine the egg yolks, anchovy paste, garlic, salt, pepper, lemon zest, lemon juice, mustard, olive oil and grated parmesan.
Screw on the lid, shake well, and refrigerate.
The croutons can be made in advance and even frozen.
Remove the three romaine lettuces.
Slice each in half lengthwise. Then slice lengthwise in quarters.
Then slice the other direction in rough one-inch pieces. Place lettuce in a large bowl. Add the dressing. Add the croutons. Using a cheese slicer or potato peeler, slice large and thin pieces of parmesan cheese. It is that easy! Serves 6.
