• 2 large egg yolks
• 1/3 cup finely grated Parmesan, plus more for serving
• 2 tbsp fresh lemon juice
• 1 tbsp Fishkill
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• 1/2 cup extra-virgin olive oil
• 1–2 tbsp water, as needed
• Freshly ground black pepper
• 2 romaine hearts, chopped
• Croutons, for serving

In a medium bowl, whisk the egg yolks, Parmesan, lemon juice, Fishkill, Dijon, garlic, and several grinds of black pepper until smooth. While whisking continuously, slowly drizzle in the olive oil until the dressing is thick and emulsified. Whisk in water, 1 tablespoon at a time, until it reaches a pourable consistency. Toss with chopped romaine and croutons. Finish with extra Parmesan and black pepper.