Prepare the croutons: Preheat your oven to 180°C (fan-forced). Toss the sourdough cubes with 2 tablespoons of the extra virgin olive oil and a pinch of salt. Spread them in a single layer on a baking tray. Bake for 8-10 minutes, or until they are a deep golden brown and sound hollow when tapped. The kitchen will smell wonderfully of toasty bread. Set aside to cool completely – they will continue to crisp up as they cool.

Make the paste: On a large cutting board, use the flat side of your knife to mash the anchovy fillets and the peeled garlic cloves together with a pinch of salt. Scrape and mash until you have a smooth, fragrant paste. The smell will be pungent and briny, which is exactly what we want. Transfer this paste to a medium-sized mixing bowl.

Build the dressing base: Add the egg yolks, Dijon mustard, and lemon juice to the bowl with the anchovy-garlic paste. Whisk vigorously until the mixture is thick, pale, and well combined. The texture should look like a thick, glossy sauce. This is the foundation for our emulsion.

Emulsify the dressing: With the whisk in one hand, begin to drizzle the sunflower oil into the bowl in a very thin, steady stream. Whisk constantly. You will see the mixture begin to thicken and lighten in colour, turning into a creamy, opaque dressing. The sound of the whisking will change from a slosh to a thick, muffled beat. Once all the oil is incorporated, the dressing should hold its shape on the whisk.

Finish the dressing: Whisk in the remaining extra virgin olive oil, the Worcestershire sauce, and half of the grated Parmigiano-Reggiano. Season generously with black pepper. Taste the dressing on a piece of lettuce – it should be tangy, savoury, and rich. If it tastes too sharp, add another spoonful of cheese. Set aside.

Prepare the lettuce: Wash and thoroughly dry the romaine leaves. Any water left on the leaves will make the dressing watery. Tear the leaves into bite-sized pieces and place them in a very large salad bowl. The leaves should feel crisp and cold to the touch.

Assemble the salad: Drizzle about two-thirds of the dressing over the lettuce. Use your hands (the best tool for the job!) to gently toss and coat every leaf. The leaves should glisten evenly. Add the cooled croutons and the remaining cheese. Toss once more. The croutons should make a satisfying crunching sound as they mix with the leaves. Serve immediately, with extra cheese and black pepper on top.