2 large eggs
1 head Romaine lettuce, chopped and rinsed
1 Tbsp mayonnaise
2 garlic cloves, minced or pressed
2 Tbsp fresh lemon juice
1/3 cup extra-virgin olive oil
1 tsp anchovy paste
1/2 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Medium cook the eggs (I use our egg cooker, but here are instructions if you don’t have on): Place eggs in a saucepan; add enough water to cover. Bring the water to boil; cover the pan with the lid. Remove the pan from the heat and allow the eggs to stand 10 minutes. Rinse under cool running water until cool enough to handle; peel and set aside while you make the salad.
Chop the lettuce, rinse and spin and pat to dry. Set aside.
Whisk the mayo, garlic, lemon juice, olive oil, and anchovy paste together in the bottom of a large salad bowl. Add the lettuce; toss to coat. Add the cheese and croutons; toss again. Slice each egg in quarters and arrange them atop salad. Sprinkle with freshly ground black pepper to taste. Serve immediately.