In a medium bowl, combine garlic, lemon juice, anchovy paste and egg. Whisk until completely combined.
While whisking the entire time, slowly drizzle in the olive oil. This needs to be be done in a slow stream, whisking constantly, as this will emulsify the olive oil and create the “fluffy” salad dressing texture.
Whisk in grated parmesan and fresh ground pepper to taste.
Slowly add half the dressing to a large bowl with chopped romaine and croutons. Toss until combined. Add more dresssing to your taste. Top with shaved parmesan.
