Italian anchovies packed in a salt brine really add tremendous flavor to this salad.

To use them, soak them in water for 20 minutes. While rinsing under water, pull off the dorsal fin and the spine and rub the skin off. You should be left with two filets from each fish.

Wash, dry and tear the romaine. Set aside.

In a salad serving bowl, add the chopped anchovies and garlic. With a wooden spoon, mix the two ingredients together, mashing them together. Add the lemon juice and the egg and mix well. Add the olive oil and continue to mix. Add the lettuce and toss until dressing is evenly distributed. Toss the salad with some grated parmegiano and croutons. When serving on plates, sprinkle some grated Parmegiano Reggiano on top and place 2 anchovy filets on top of each serving.